Directions:
- To prepare salmon, combine the first 4 ingredients in a shallow dish. Dredge salmon in flour mixture. Reserve remaining flour mixture for tomato jam.
- Heat the oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add salmon; cook 4 minutes on each side or until golden and fish flakes easily when tested with a fork. Remove salmon from pan; keep warm.
- To prepare tomato jam, place pan over medium-high heat. Add tomato, onion, and ginger; sauté 1 minute. Stir in reserved flour mixture, currants, and vinegar; bring to a boil. Cook until reduced to 1 cup (about 10 minutes). Spoon 3/4 cup rice onto each of 2 plates; top each serving with 1 salmon fillet and 1/4 cup tomato jam.
- Note: Store remaining tomato jam in refrigerator for up to 3 days.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 493.39 Kcal (2066 kJ) | ||
| Calories from fat | 49.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.52g | 8% | |
|---|---|---|---|
| Cholesterol | 23.53mg | 8% | |
| Sodium | 412.08mg | 17% | |
| Potassium | 868.35mg | 18% | |
| Total Carbs | 100g | 33% | |
| Sugars | 19.35g | 77% | |
| Dietary Fiber | 6.58g | 26% | |
| Protein | 16.12g | 32% | |
| Vitamin C | 30.1mg | 50% | |
| Iron | 72.6mg | 403% | |
| Calcium | 75.4mg | 8% | |
| Amount Per 100 g | |||
| Calories | 105.29 Kcal (441 kJ) | ||
| Calories from fat | 10.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.18g | 8% | |
|---|---|---|---|
| Cholesterol | 5.02mg | 8% | |
| Sodium | 87.94mg | 17% | |
| Potassium | 185.31mg | 18% | |
| Total Carbs | 21.34g | 33% | |
| Sugars | 4.13g | 77% | |
| Dietary Fiber | 1.4g | 26% | |
| Protein | 3.44g | 32% | |
| Vitamin C | 6.4mg | 50% | |
| Iron | 15.5mg | 403% | |
| Calcium | 16.1mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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