| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats | Fish | 4 | Servings | |
INGREDIENTS
| 1/4 | c | Chicken broth |
| 1/4 | c | Rice wine or dry white |
| 2 | tb | Sugar |
| 2 | tb | Grated ginger root |
| 2 | tb | Low sodium soy sauce |
| 4 | (4-oz) salmon fillets; skinned |
INSTRUCTIONS
From: ehunt@bsc835.bsc.edu (Eric Hunt) Date: 23 Dec 1994 05:36:58 -0500 Combine First 5 Ingredients in A Small Saucepan. Bring To A Boil & Cook Over Medium High Heat 5 Minutes. OR Until Slightly Thickened, Stirring Occasionally. Strain & Discard Ginger root. Let Cool. Brush Both Sides Of Fillets With Soy Sauce. Place Fillets On A Rack Coated With Cooking Spray. Place Rack On A Broiler Pan. Broil 4 To 5 Inches From Heat 3 Minutes. Turn Over And Baste With Soy Sauce Mixture. Broil An Additional 2 Minutes. OR Until Fish Flakes Easily. Baste With Soy Mixture. About 223 Cal. Per 3 Oz. Serving. Fat 7.8 Chol. 48. REC.FOOD.RECIPES ARCHIVES /FISH From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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