Calories 420 (38% from fat)
Fat 17.7 gram
Saturated Fat 2.8 gram
Trans Fat 0 gram
Cholesterol 105 mg.
Sodium 529 mg.
Carb. 27 gram
Fiber 3 gram
Sugar 16 gram
Sugar Alcohol 4 gram
Protein 38 gram
2 Tbsp. roasted/toasted sesame seeds
1/4 cup hoisin sauce
1 Tbsp. sugar free honey
(We used Honey Tree's Sugar Free Imitation Honey.)
2 to 4 tsp. Sriracha
1 1/2 pounds salmon fillets, skinned
2 naval oranges (About 7.3 oz. each.)
5 medium scallions (4 inches long.)
This recipe goes together fast. You can easily increase the amounts to serve larger groups of people quickly.
1. Use eight 12-inch bamboo skewers, soaked in water for a few minutes before you begin.
2. Heat a non-stick frying pan over medium-low heat. Add the sesame seeds and let them start roasting, while you stir occasionally. Continue for 2-3 minutes, or until the seeds turn brown and occasionally jump or pop. Remove from the heat and set aside.
3. Preheat oven to 425 degrees Fahrenheit. Then line a baking sheet with aluminum foil.
4. In a medium sized mixing bowl, stir together the hoisin sauce, honey and sriracha. Add more Sriracha if you want it spicier, less if you want it milder.
5. Cut the skin off the salmon, if it hasn’t already been removed. Then cut the salmon into 2-inch cubes, dropping them into the hoisin mixture. Gently stir with a large spoon or toss to coat the salmon.
6. Peel the oranges, them cut them into large chunks. Trim the scallions, then cut the white and green parts of the stalks into 1-inch lengths.
7. Assemble the skewers by putting salmon, orange and scallion in order and repeating. Then arrange the skewers on the baking sheet, drizzle them with the remaining sauce and sprinkle the toasted sesame seeds over the top.
8. Bake in the upper rack of the oven for 8-10 minutes, until the fish gently flakes off. Serve immediately.
Yield: 4 Servings