GLUTEN-FREE JAPANESE LACQUERED SALMON

Gluten-Free Japanese Lacquered Salmon image

This high-flavored marinade using fresh gingerroot and soy sauce makes the salmon sing!

Provided by By Betty Crocker Kitchens

Categories Entree

Time 45m

Yield 4

Number Of Ingredients 13

Ingredients

3/4 cup orange juice
1/2 cup white wine
1/4 cup ketchup
1/4 cup gluten-free low-sodium soy sauce
2 tablespoons honey
1 teaspoon gluten-free white miso
5 cloves garlic, crushed
1 piece (1 inch) gingerroot, peeled, crushed
4 salmon fillets, skin on (4 oz each)
1 teaspoon olive oil
Fresh cilantro leaves
Lime wedges
Hot cooked brown rice, as desired

Steps:

In large bowl, beat orange juice, wine, ketchup, soy sauce, honey and miso with whisk until miso has dissolved. Add garlic and gingerroot. Place 1 cup of the marinade in 1-quart saucepan. Heat over medium-low heat; simmer 15 to 20 minutes or until mixture is reduced by half. Strain marinade to remove garlic and ginger pieces.
Meanwhile, place salmon fillets in bowl with remaining marinade. Cover; let stand 20 minutes to blend flavors. (Mixture can be covered and refrigerated up to 2 hours.)
Heat oven to 400°F. Place oil in ovenproof 12-inch skillet. Place skillet in oven about 1 minute or until hot. Add salmon, skin side down. (Discard remaining marinade from bowl.) Bake salmon 8 to 10 minutes or until fish flakes easily with fork. Remove skillet from oven.
Turn oven control to broil. Brush tops of salmon with reduced marinade. Broil 4 to 6 inches from heat 2 to 3 minutes or until salmon starts to brown.
To serve, place salmon fillets on 4 serving plates; drizzle with reduced marinade. Top with cilantro and lime wedges. Serve with rice.

Nutrition Facts : Calories 210, Carbohydrate 5 g, Cholesterol 65 mg, Fat 1 1/2, Fiber 0 g, Protein 25 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 4 g, TransFat 0 g