| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Dinner part, Ethnic, Fish | 2 | Servings | |
INGREDIENTS
| 1 | t | Sugar |
| 1/2 | t | Five spice powder |
| 1/4 | t | Coriander |
| 1/2 | t | Black pepper |
| 1/4 | t | Sea salt |
| 3 | Strips orange rind | |
| 3×1/2-inch | ||
| 1/2 | c | Fresh orange juice |
| 1/2 | c | Low sodium soy sauce |
| 1/2 | c | Honey |
| 2 | T | Green onions, minced |
| 1 | T | Fresh ginger, minced |
| 1/2 | t | Sesame oil, * see note |
| 2 | Cloves Garlic, * see note | |
| 1 | Cinnamon stick, 3-inch | |
| 2 | Salmon fillets, 6 oz each | |
| Cooking spray | ||
| 2 | T | Green onions, thinly sliced |
| 1/2 | T | Sesame seeds, toasted |
INSTRUCTIONS
For spice mixture: Combine first 5 ingredients in a small bowl. For glaze: Combine rind and next 8 ingredients in a saucepan. Bring to a boil. Reduce heat, and simmer 10 mins. Continue to simmer until reduced to thick sauce. Strain through a sieve and discard solids. For fish: Rub fillets with spice mixture. Cover and refrigerate 10 mins. Place on heated grill. Grill to desired doneness. To serve: Place fish on plate and pour sauce over top. Sprinkle with green onions and sesame seeds. Notes: Original recipe called for 1 1/2 tsp sesame oil. Original recipe called for 4 cloves garlic. I served this over Sesame Noodles. Cal 572.8 Fat 8.8 Fiber 5.3 CFF 12.9% Recipe by: Cooking Light submitted to eat-lf list by Pat.H Posted to EAT-LF Digest by Penchard@aol.com on Sep 15, 1999, converted by MM_Buster v2.0l.
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