Name: Salmon with Ginger Sauce
Ingredients: 1 Salmon fillet, (1-1/2-pound) (1 inch thick); 1 c Orange juice; 1 tb Low-sodium soy sauce; 2 ts Peeled grated gingerroot; 1 ts Dijon mustard; 1/8 ts Pepper; Vegetable cooking spray

If we allow the Bible to reveal the unseen spiritual realities behind addictions, we suddenly realize that addictions are more than self-destructive behaviors. They are violations of God’s laws: His laws that call us to avoid drunkenness and immoderate self-indulgence (Rom. 13:13), His law that calls us to love others (1 John 4:7), and His law that calls us to live for Him rather than ourselves (1 Cor. 10:31). This means that addiction is more about someone’s relationship with God than it is about biology. It reveals our allegiances: what we want, what we love, whom and what we serve. It brings us to that all-important question, “Will you live for the fulfillment of your desires or for God?

Edward Welch

CATEGORY	CUISINE	TAG	YIELD
Seafood, Vegetables		Fish and, Seafood	6	Servings

INGREDIENTS

1		Salmon fillet, (1-1/2-pound) (1 inch thick)
1	c	Orange juice
1	tb	Low-sodium soy sauce
2	ts	Peeled grated gingerroot
1	ts	Dijon mustard
1/8	ts	Pepper
		Vegetable cooking spray

INSTRUCTIONS

Cut fish crosswise into 6 equal pieces; place fish, skin side down, in a
shallow baking dish. Combine orange juice and next 4 ingredients; pour over
fish. Cover and marinate in refrigerator 45 minutes.
Drain fish, reserving marinade. Place fish, skin side down, on a broiler
pan coated with cooking spray, and broil 5-1/2 inches from heat 13 minutes
or until fish flakes easily when tested with a fork. Place fish on serving
plates, and keep warm.
Bring the reserved marinade to a boil in a saucepan, and cook 3 minutes.
Pour over fish. Yield: 6 servings (serving size: 3 ounces fish and about 2
tablespoons sauce).
Per serving: 54 Calories; 1g Fat (19% calories from fat); 6g Protein; 5g
Carbohydrate; 15mg Cholesterol; 110mg Sodium
Recipe by: Cooking Light, Nov/Dec 1994, page 188
Posted to MC-Recipe Digest V1 #430 by [email protected] on Jan 28, 1997.

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