| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables |
|
Fish and, Seafood |
2 |
Servings |
INGREDIENTS
| 1/2 |
c |
Rice vinegar |
| 2 |
tb |
Honey |
| 1 |
ts |
Vegetable oil |
| 2 |
|
Salmon fillets, (4-ounce) (1 inch thick) |
|
|
Vegetable cooking spray |
| 1/8 |
ts |
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.
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