4 Serves
73 Mins
11 g
17 g
7 g
Remove the skin from the salmon fillets and trim away any brown fatty areas using a sharp knife.
Ingredients, vitamins, and health benefits
Salmon Fillets
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin K
52 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
89 µg / 400 µgCalcium
145 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
39 mg / 420 mgPhosphorus
206 mg / 1,250 mgPotassium
955 mg / 4,700 mgSodium
174 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
4 g / 28 gSugar
5 g / 50 gSaturated Fat
1 g / 20 gCholesterol
15 mg / 300 mgCaffeine
0 mgNet Carbs
14 gAlcohol
0 g
Insert 8 bamboo skewers into the salmon fillet, spacing them about 1.5 inches apart, then slice the fillet between the skewers to create individual portions.
In a small bowl, combine lime juice, lime zest, minced ginger, and garlic to create the marinade.
Place the salmon skewers in a bowl or Ziploc bag, pour half of the marinade over them, and refrigerate for 30 to 60 minutes.
Preheat the grill and cook the salmon skewers over high heat until opaque and cooked through, then serve with the reserved sauce and fresh Yu Choy.
Lime Juice
Lime Zest
Ginger
Garlic
Yu Choy
Vitamin A
254 µg / 900 µgVitamin C
62 mg / 90 mgVitamin E
1 mg / 15 mgVitamin K
52 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
89 µg / 400 µgCalcium
145 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
39 mg / 420 mgPhosphorus
206 mg / 1,250 mgPotassium
955 mg / 4,700 mgSodium
Fiber
4 g / 28 gSugar
5 g / 50 gSaturated Fat
1 g / 20 gCholesterol
15 mg / 300 mgCaffeine
0 mgNet Carbs
25
g59
g13
g
Italian
Zinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
2 µg / 55 µgAlcohol
0 g