| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Vegetables | Fish and, Seafood | 4 | Servings | |
INGREDIENTS
| 1 | t | Vegetable oil |
| 4 | Salmon steaks, 4-ounce 1 | |
| inch thick | ||
| 2 | t | Minced fresh thyme |
| 1 | t | Grated orange rind |
| 1/4 | t | Salt |
| 1/4 | t | 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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