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Photo:Photographer: Jen Causey, Prop Stylist: Christina Daley, Food Stylist: Emily Nabors Hall
Photographer: Jen Causey, Prop Stylist: Christina Daley, Food Stylist: Emily Nabors Hall
Active Time:20 minsTotal Time:50 minsServings:4Jump to Nutrition Facts
Active Time:20 minsTotal Time:50 minsServings:4
Active Time:20 mins
Active Time:
20 mins
Total Time:50 mins
Total Time:
50 mins
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients⅓cupdry sherry¼cupwhite miso3tablespoonspineapple juice1tablespoongranulated sugar1tablespoonlower-sodium soy sauce1tablespoonrice vinegar1tablespoonavocado oilorneutral cooking oil¾teaspoongarlic powder4(5 ounce)skinless wild-caught salmon fillets¼cupsliced scallions
Cook Mode(Keep screen awake)
Ingredients
⅓cupdry sherry
¼cupwhite miso
3tablespoonspineapple juice
1tablespoongranulated sugar
1tablespoonlower-sodium soy sauce
1tablespoonrice vinegar
1tablespoonavocado oilorneutral cooking oil
¾teaspoongarlic powder
4(5 ounce)skinless wild-caught salmon fillets
¼cupsliced scallions
DirectionsWhisk sherry, miso, pineapple juice, sugar, soy sauce, vinegar, oil and garlic powder together in a shallow dish until smooth. Add salmon fillets, turning to coat with marinade. Cover with plastic wrap and refrigerate for 20 minutes.Photographer: Jen Causey, Prop Stylist: Christina Daley, Food Stylist: Emily Nabors HallMeanwhile, position rack in center of oven; preheat to 425°F. Line a large rimmed baking sheet with foil and coat evenly with cooking spray.Pat the salmon dry and transfer to the prepared baking sheet. Reserve the remaining marinade.Photographer: Jen Causey, Prop Stylist: Christina Daley, Food Stylist: Emily Nabors HallBake on the center rack until firm to the touch and opaque, about 10 minutes.Increase oven temperature to 450°F and remove the salmon from the oven. Brush each fillet with 1 tablespoon of the reserved marinade. (Discard remaining marinade.) Bake until a thermometer inserted into the thickest portion registers 140°F and the fish flakes easily with a fork, about 5 minutes. Sprinkle with scallions.Photographer: Jen Causey, Prop Stylist: Christina Daley, Food Stylist: Emily Nabors HallOriginally appeared: EatingWell.com, October 2022
Directions
Whisk sherry, miso, pineapple juice, sugar, soy sauce, vinegar, oil and garlic powder together in a shallow dish until smooth. Add salmon fillets, turning to coat with marinade. Cover with plastic wrap and refrigerate for 20 minutes.Photographer: Jen Causey, Prop Stylist: Christina Daley, Food Stylist: Emily Nabors HallMeanwhile, position rack in center of oven; preheat to 425°F. Line a large rimmed baking sheet with foil and coat evenly with cooking spray.Pat the salmon dry and transfer to the prepared baking sheet. Reserve the remaining marinade.Photographer: Jen Causey, Prop Stylist: Christina Daley, Food Stylist: Emily Nabors HallBake on the center rack until firm to the touch and opaque, about 10 minutes.Increase oven temperature to 450°F and remove the salmon from the oven. Brush each fillet with 1 tablespoon of the reserved marinade. (Discard remaining marinade.) Bake until a thermometer inserted into the thickest portion registers 140°F and the fish flakes easily with a fork, about 5 minutes. Sprinkle with scallions.Photographer: Jen Causey, Prop Stylist: Christina Daley, Food Stylist: Emily Nabors Hall
Whisk sherry, miso, pineapple juice, sugar, soy sauce, vinegar, oil and garlic powder together in a shallow dish until smooth. Add salmon fillets, turning to coat with marinade. Cover with plastic wrap and refrigerate for 20 minutes.
Meanwhile, position rack in center of oven; preheat to 425°F. Line a large rimmed baking sheet with foil and coat evenly with cooking spray.
Pat the salmon dry and transfer to the prepared baking sheet. Reserve the remaining marinade.
Bake on the center rack until firm to the touch and opaque, about 10 minutes.
Increase oven temperature to 450°F and remove the salmon from the oven. Brush each fillet with 1 tablespoon of the reserved marinade. (Discard remaining marinade.) Bake until a thermometer inserted into the thickest portion registers 140°F and the fish flakes easily with a fork, about 5 minutes. Sprinkle with scallions.
Originally appeared: EatingWell.com, October 2022
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Nutrition Facts(per serving)242Calories10gFat5gCarbs30gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
