| 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 igor@digex.net on Jan 28, 1997.
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