Low Fat Aburi Salmon
Elevate your seafood cravings with this delectable **Low Fat Aburi Salmon** recipe - a lighter take on the Japanese classic that's rich in flavor yet kind to your waistline. Featuring tender, thinly sliced salmon delicately seared for a smoky finish, this dish is infused with a tangy, umami-rich marinade made from lemon juice, low-sodium soy sauce, rice vinegar, and a touch of honey. The quick torching technique adds depth and a subtle char while keeping the salmon melt-in-your-mouth soft. Garnished with fresh chives, crisp nori strips, and a drizzle of ponzu sauce, this dish is as visually stunning as it is delicious. Perfectly complemented by pickled ginger and wasabi for a zesty kick, this healthy and elegant creation is ready in just 25 minutes and makes a show-stopping appetizer or light main. Whether you're hosting or enjoying a weeknight treat, the Low Fat Aburi Salmon promises a gourmet experience with minimal effort.
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Recipe Information
Ingredients
- 500 grams Salmon fillet (skinless)
- 2 tablespoons Lemon juice
- 1 tablespoon Soy sauce (low sodium)
- 1 teaspoon Rice vinegar
- 1 teaspoon Honey
- 2 tablespoons Ponzu sauce
- 2 tablespoons Chives (finely chopped)
- 20 grams Pickled ginger
- 1 teaspoon Wasabi
- 2 Nori sheets (cut into strips for garnish)
Instructions
1. Place the salmon fillet in the freezer for 15 minutes to firm it up slightly, making it easier to slice thinly.
2. While the salmon is chilling, whisk together the lemon juice, soy sauce, rice vinegar, and honey in a small bowl to create a flavorful low-fat marinade.
3. Remove the salmon from the freezer and use a sharp knife to slice it into thin, even slices, about 1/8 inch thick.
4. Arrange the salmon slices in a single layer on a baking tray lined with parchment paper.
5. Brush each salmon slice lightly with the prepared marinade, ensuring they are fully coated.
6. Heat a blowtorch or use an oven broiler set on high to gently torch or broil the surface of the salmon slices for about 1-2 minutes until the edges are slightly charred and the top is lightly cooked.
7. Once the salmon is aburi-cooked, arrange the pieces on a serving platter.
8. Drizzle with ponzu sauce, and sprinkle the chopped chives and nori strips as garnish to enhance flavors and add a visual appeal.
9. Serve the aburi salmon with a side of pickled ginger and a small dollop of wasabi for an authentic touch.
Nutrition Facts
Calories |
998 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.3 g | 50% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 305 mg | 102% | |
| Sodium | 1832 mg | 80% | |
| Total Carbohydrate | 17.6 g | 6% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 9.2 g | ||
| Protein | 132.4 g | 265% | |
| Vitamin D | 46.3 mcg | 231% | |
| Calcium | 111 mg | 9% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 1869 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
