| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Vegetables | Fish and, Seafood | 2 | Servings | |
INGREDIENTS
| 1/2 | c | Rice vinegar |
| 2 | T | Honey |
| 1 | t | Vegetable oil |
| 2 | Salmon fillets, 4-ounce 1 | |
| inch thick | ||
| Vegetable cooking spray | ||
| 1/8 | t | Salt |
| 1/4 | c | Fresh mint leaves |
INSTRUCTIONS
Combine the first 3 ingredients in a shallow dish, and stir with a wire whisk. Add fish, turning to coat, and marinate in refrigerator for 10 minutes. Remove the fish from marinade, reserving marinade. Coat a medium nonstick skillet with cooking spray; place over medium-high heat until hot. Add the fish, skin side down, and cook 5 minutes. Turn fish over; pour reserved marinade over fish, and cook 5 minutes or until fish flakes easily when tested with a fork. Yield: 2 servings. Per serving: 291 Calories; 8g Fat (25% calories from fat); 34g Protein; 21g Carbohydrate; 88mg Cholesterol; 249mg Sodium Serving Ideas : Sprinkle with salt, and top with mint leaves. NOTES : Fresh mint leaves give the impression of shamrocks on this simple salmon dish. To serve, place fish on individual serving plates; spoon pan juices over fish. Recipe by: Cooking Light, March 1995, page 142 Posted to MC-Recipe Digest V1 #430 by igor@digex.net on Jan 28, 1997.
A Message from our Provider:
“A lot of kneeling will keep you in good standing.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 98
Calories From Fat: 23
Total Fat: 2.6g
Cholesterol: 0mg
Sodium: 151.5mg
Potassium: 457.7mg
Carbohydrates: 43.1g
Fiber: <1g
Sugar: 17.2g
Protein: <1g