Salmon with ginger sauce
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Salmon fillet, (1-1/2-pound) (1 inch thick) | |
| 1 | cup | Orange juice |
| 1 | tablespoon | Low-sodium soy sauce |
| 2 | teaspoons | Peeled grated gingerroot |
| 1 | teaspoon | Dijon mustard |
| ⅛ | teaspoon | Pepper |
| Vegetable cooking spray | ||
Directions
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 5-½ 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@... on Jan 28, 1997.
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