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Ingredients
1 tablespoon dry sherry
1 tablespoon soy sauce
Dash of salt
2 grinds fresh black pepper
1 green onion, trimmed, chopped very fine
1 teaspoon dark sesame oil
1 pound skinless salmon, tuna or wild striped-bass fillet, very thinly sliced across the grain
Few sprigs fresh cilantro
Nutritional analysis per serving
2 grams carbs; 60 milligrams cholesterol; 94 calories; 1 gram monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 3 grams fat; 1 gram fiber; 226 milligrams sodium; 14 grams protein; 1 gram 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
Mix the first 6 ingredients in a shallow bowl, add the fish and toss gently to coat. Let stand for 10 minutes. Spoon fish neatly onto chilled plates; garnish with cilantro.
Private Notes
Comments
Defrosted sushi grade frozen salmon and added it to this marinade. I doubled the ingredients in marinade to cover the amount of salmon in bowl. Covered and let sit in fridge until dinner. When I served it, I added some fresh scallions and cilantro. Sliced some lemon to serve along side it. Looked pretty.