| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
|
Dinner part, Ethnic, Fish |
2 |
Servings |
INGREDIENTS
| 1 |
t |
Sugar |
| 1/2 |
t |
Five spice powder |
| 1/4 |
t |
Coriander |
| 1/2 |
t |
Black pepper |
| 1/4 |
t |
Sea salt |
| 3 |
|
Strips orange rind |
|
|
3×1/2-inch |
| 1/2 |
c |
Fresh orange juice |
| 1/2 |
c |
Low sodium soy sauce |
| 1/2 |
c |
Honey |
| 2 |
T |
Green onions, minced |
| 1 |
T |
Fresh ginger, minced |
| 1/2 |
t |
Sesame oil, * see note |
| 2 |
|
Cloves Garlic, * see note |
| 1 |
|
Cinnamon stick, 3-inch |
| 2 |
|
Salmon fillets, 6 oz each |
|
|
Cooking spray |
| 2 |
T |
Green onions, thinly sliced |
| 1/2 |
T |
Sesame seeds, toasted |
INSTRUCTIONS
For spice mixture: Combine first 5 ingredients in a small bowl. For
glaze: Combine rind and next 8 ingredients in a saucepan. Bring to a
boil. Reduce heat, and simmer 10 mins. Continue to simmer until
reduced to thick sauce. Strain through a sieve and discard solids. For
fish: Rub fillets with spice mixture. Cover and refrigerate 10 mins.
Place on heated grill. Grill to desired doneness. To serve: Place fish
on plate and pour sauce over top. Sprinkle with green onions and
sesame seeds. Notes: Original recipe called for 1 1/2 tsp sesame oil.
Original recipe called for 4 cloves garlic. I served this over Sesame
Noodles. Cal 572.8 Fat 8.8 Fiber 5.3 CFF 12.9% Recipe by: Cooking
Light submitted to eat-lf list by Pat.H Posted to EAT-LF Digest by
Penchard@aol.com on Sep 15, 1999, converted by MM_Buster v2.0l.
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