| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
|
Dinner part, Ethnic, Fish |
2 |
servings |
INGREDIENTS
| 1 |
ts |
Sugar |
| 1/2 |
ts |
Five spice powder |
| 1/4 |
ts |
Coriander |
| 1/2 |
ts |
Black pepper |
| 1/4 |
ts |
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 |
tb |
Green onions; minced |
| 1 |
tb |
Fresh ginger; minced |
| 1/2 |
ts |
Sesame oil; * see note |
| 2 |
|
Cloves Garlic; * see note |
| 1 |
|
Cinnamon stick; 3-inch |
| 2 |
|
Salmon fillets; 6 oz each |
|
|
Cooking spray |
| 2 |
tb |
Green onions; thinly sliced |
| 1/2 |
tb |
Sesame seeds; toasted |
INSTRUCTIONS
SPICE MIXTURE
GLAZE
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
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