Salmon Marinated in Ginger and Coriander
Published November 30, 1993
- Total Time
- 15 minutes
- Rating
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Ingredients
2 pounds skinless salmon fillets
½ cup fresh lime juice
1 cup thinly sliced Bermuda onion
2 tablespoons white-wine vinegar
2 tablespoons olive oil
1 tablespoon chopped fresh coriander
1 tablespoon freshly grated ginger
¼ teaspoon hot red pepper flakes
Salt and freshly ground black pepper to taste
Lettuce for garnish
Nutritional analysis per serving (6 servings)
5 grams carbs; 83 milligrams cholesterol; 373 calories; 9 grams monosaturated fat; 6 grams polyunsaturated fat; 5 grams saturated fat; 25 grams fat; 1 gram fiber; 487 milligrams sodium; 31 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Slice salmon thinly ( ¼ inch or less) widthwise, leaving strips about 2 inches long. Place in a mixing bowl.
- Step 2
Add lime juice, onion, vinegar, oil, coriander, ginger, hot pepper, salt and pepper. Stir gently, and cover with plastic wrap. Refrigerate for 4 to 6 hours. Taste for seasoning before serving (it may need more salt; if so, blend it in thoroughly).
- Step 3
Line small serving plates with lettuce of your choice, and place a serving of salmon over the lettuce.
Private Notes