Put away the takeout menu…

When the craving for Chinese food hits, we often head straight to the takeout menu drawer and place an order for all our favorites. Unfortunately, like with any takeout, you cannot control the ingredients being used (is that chicken organic?), how much the food has been seasoned, what type of oil was used, and the portions are often outrageous. Here is a recipe that satisfies the urge for something Asian, for both fish or chicken eaters, and when paired with brown rice and a serving of broccoli, it is a healthy family dinner. You will be SO glad in the morning when you don’t feel bloated or swollen from too much sodium, or that you overindulged in a bottomless bowl of Lo Mein. Enjoy!

Broiled Balsamic Salmon or Chicken

  • 2, 6 oz. fillets of salmon or 2, 6oz. chicken cutlets
  • ¼ cup low sodium tamari
  • ¼ cup of balsamic vinegar
  •  ½ a lime
  • 1 tablespoon of honey
  • 3 tablespoons extra virgin olive oil
  • freshly ground black pepper

In a large bowl, add the honey, soy sauce or tamari, balsamic vinegar and pepper. Slowly drizzle in oil until all combined.
Place salmon filets in a sealable container or a ziploc bag and pour marinade over the fish. Cover and refrigerate 4 hours.
When ready to cook, remove fish from marinade and place on a baking sheet. Set broiler to medium high and place fish on the rack second closest to the heat. Cook skin side up for around 2-3 minutes. Turn and cook for another 3-4 minutes. Remove from oven.
If using chicken, cut the chicken into cubes, and thread on skewers. (If skewers are wooden, soak them first in water). Cook under the broiler for 5 minutes per side.
Squeeze fresh lime juice over salmon or chicken and serve.
Serves 2–double the recipe for family dinner.

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