| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | Low-cal, Main dish, Seafood | 8 | Servings | |
INGREDIENTS
| 8 | Pieces salmon filet or steak | |
| 6 oz. each skinned | ||
| 2 | T | Chopped fresh mint |
| 2 | T | Soy sauce |
| 1 | t | Grated lime peel |
| 2 | T | Fresh lime juice |
| 1 | T | Firmly packed brown sugar |
| 1 | t | Grated fresh ginger |
| 1 | t | Olive oil |
| 1/2 | t | Freshly ground pepper |
| 1/2 | c | Sour cream |
| 2 | c | Loosely packed fresh |
| cilantro leaves | ||
| 2 | c | Loosely packed fresh mint |
| leaves | ||
| 1/2 | c | Loosely packed fresh parsley |
| leaves | ||
| 2 | Jalapeno chiles, minced | |
| 1 | T | Fresh lime juice |
| 1/4 | t | Salt |
| 1/2 | t | Freshly ground pepper |
INSTRUCTIONS
Make Ginger Glaze: Combine all glaze ingredients in small bowl. Place salmon in shallow glass dish and spoon on glaze, turning to coat. (Can be made ahead. Refrigerate up to 24 hours.) Heat broiler. Line jelly-roll pan with foil. Arrange salmon on prepared pan and spoon glaze on top. Broil 4 inches from heat without turning until fish is opaque throughout, 8 to 10 minutes. Let stand 5 minutes. Serve with Green Herb Sauce. Green Herb Sauce: Combine all ingredients in blender and blend until smooth, scraping down sides. (Can be made ahead. Cover and refrigerate up to 8 hours.) Makes 1 1/4 cups. PER SERVING WITHOUT SAUCE Calories 235 Total Fat 10 g Saturated Fat 2 g Cholesterol 86 mg Sodium 327 mg Carbohydrates 3 g Protein 31 g PER 2 TABLESPOONS SAUCE Calories 30 Total Fat 2.5 g Saturated Fat 1.5 g Cholesterol 5 mg Sodium 63 mg Carbohydrates 2g Protein 1 g Posted to MM-Recipes Digest by Julie Bertholf & Simon Wood <[email protected]> on Sep 06, 1998
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