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)

The decree of God is founded in wisdom, Eph. 3:9-11, though we do not always understand it. It was formed in the depths of eternity, and is therefore eternal in the strictest sense of the word, Eph. 3:11. Moreover, it is effectual, so that everything that is included in it certainly comes to pass, Isa. 46:10. The plan of God is also unchangeable, because He is faithful and true, Job 28:13, 14; Isa. 46:10; Luke 22:22. It is unconditional, that is, its execution does not depend on any action of man but even renders such action certain, Acts 2:23; Eph. 2:8. Moreover, it is all-inclusive, embracing the good and the wicked actions of men, Eph. 2:10; Acts 2:28, contingent events, Gen. 50:20, the duration of man’s life, Job 14:5; Ps. 39:4, and the place of his habitation, Acts 17:26. With respect to sin it is permissive.

Louis Berkhof

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 igor@digex.net on Jan 28, 1997.

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