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.

Related recipes