Fresh thyme, orange, and black pepper salmon
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Vegetable oil |
| 4 | Salmon steaks, (4-ounce) (1 inch thick) | |
| 2 | teaspoons | Minced fresh thyme |
| 1 | teaspoon | Grated orange rind |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Coarsely ground pepper |
| 1 | Clove garlic, crushed | |
| Fresh thyme sprigs, (optional) | ||
| Orange rind strips, (optional) | ||
Directions
Spread oil over the bottom of a shallow baking dish; add salmon, turning to coat. Combine 2 teaspoons thyme and next 4 ingredients; stir well. Rub fish with thyme mixture; cover and marinate in refrigerator 1 hour.
Bake at 400 deg for 18 minutes or until fish flakes easily when tested with a fork. Yield: 4 servings (serving size: 3 ounces fish).
Per serving: 209 Calories; 7g Fat (31% calories from fat); 34g Protein; 0g Carbohydrate; 88mg Cholesterol; 247mg Sodium NOTES : Garnish with thyme sprigs and orange rind strips, if desired.
Recipe by: Cooking Light, May/June 1993, page 76 Posted to MC-Recipe Digest V1 #411 by igor@... on Jan 28, 1997.