Salmon with ginger sauce

Yield: 6 Servings

Measure Ingredient
1 \N 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
\N \N Vegetable cooking spray

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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