| 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 | T | Low-sodium soy sauce |
| 2 | t | Peeled grated gingerroot |
| 1 | t | Dijon mustard |
| 1/8 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 22
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 0mg
Sodium: 99.8mg
Potassium: 91.9mg
Carbohydrates: 4.7g
Fiber: <1g
Sugar: 3.5g
Protein: <1g