Pan-grilled salmon with mint
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Rice vinegar |
| 2 | tablespoons | Honey |
| 1 | teaspoon | Vegetable oil |
| 2 | Salmon fillets, (4-ounce) (1 inch thick) | |
| Vegetable cooking spray | ||
| ⅛ | teaspoon | Salt |
| ¼ | cup | Fresh mint leaves |
Directions
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@... on Jan 28, 1997.