2 Serves
30 Mins
Season the salmon fillets evenly on both sides with salt and black pepper.
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AmericanVitamin K
237 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
57 µg / 400 µgCalcium
115 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
52 mg / 420 mgPhosphorus
82 mg / 1,250 mgPotassium
435 mg / 4,700 mgSodium
971 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
4 g / 28 gSugar
14 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
17 gAlcohol
0 g
In a small bowl, whisk together the minced ginger, crushed garlic, brown sugar, rice wine vinegar, chili sauce, soy sauce, and water to create the simmering sauce.
Heat a deep skillet over medium-high heat. Place the salmon fillets in the pan and sear for 4-5 minutes until golden brown on the first side.
Flip the salmon fillets carefully and sear the other side for 2 minutes.
Pour the prepared sauce into the skillet around the salmon and reduce the heat to medium. Simmer for 10 minutes, occasionally basting the salmon with the sauce.
Stir in the chopped green onions and continue to cook for 1 minute until the sauce reaches a syrupy consistency.
Remove the salmon from the skillet and serve, drizzling the remaining reduced sauce over the top.
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South African
Nicaraguan