Name: Fresh Thyme, Orange, and Black Pepper Salmon
Ingredients: 1 ts Vegetable oil; 4 Salmon steaks, (4-ounce) (1 inch thick); 2 ts Minced fresh thyme; 1 ts Grated orange rind; 1/4 ts Salt; 1/4 ts Coarsely ground pepper; 1 Clove garlic, crushed; Fresh thyme sprigs, (optional); Orange rind strips, (optional)

I do not believe one can settle how much we ought to give. I am afraid the only safe rule is to give more than we can spare. In other words, if our expenditure on comforts, luxuries, amusements, etc., is up to the standard common among those with the same income as our own, we are probably giving away too little. If our charities do not at all pinch or hamper us, I should say they are too small. There ought to be things we should like to do and cannot do because our charitable expenditure excludes them.

C.S. Lewis

CATEGORY	CUISINE	TAG	YIELD
Seafood, Vegetables		Fish and, Seafood	4	Servings

INGREDIENTS

1	ts	Vegetable oil
4		Salmon steaks, (4-ounce) (1 inch thick)
2	ts	Minced fresh thyme
1	ts	Grated orange rind
1/4	ts	Salt
1/4	ts	Coarsely ground pepper
1		Clove garlic, crushed
		Fresh thyme sprigs, (optional)
		Orange rind strips, (optional)

INSTRUCTIONS

Spread oil over the bottom of a shallow baking dish; add salmon, turning to
coat. Combine 2 teaspoons thyme and next 4 ingredients; stir well. Rub fish
with thyme mixture; cover and marinate in refrigerator 1 hour.
Bake at 400 deg for 18 minutes or until fish flakes easily when tested with
a fork. Yield: 4 servings (serving size: 3 ounces fish).
Per serving: 209 Calories; 7g Fat (31% calories from fat); 34g Protein; 0g
Carbohydrate; 88mg Cholesterol; 247mg Sodium
NOTES : Garnish with thyme sprigs and orange rind strips, if desired.
Recipe by: Cooking Light, May/June 1993, page 76
Posted to MC-Recipe Digest V1 #411 by [email protected] on Jan 28, 1997.

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