02-18-2005, 06:28 AM
Salmon with Ginger Sauce
1 (1 1/2 pound) salmon fillet (about 1 inch thick)
1 tsp. Dijon mustard
1 cup orange juice
1/8 tsp. pepper
1 Tbl. reduced-sodium soy sauce
vegetable cooking spray
2 tsp. ginger root, peeled and grated
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 1/2 inches from heat for 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
PER SERVING: CALORIES 268 FAT 12.6g SATURATED FAT 2.2g SODIUM 181mg CARBOHYDRATE 5g PROTEIN 32g CHOLESTEROL 99mg FIBER 0.1g
1 (1 1/2 pound) salmon fillet (about 1 inch thick)
1 tsp. Dijon mustard
1 cup orange juice
1/8 tsp. pepper
1 Tbl. reduced-sodium soy sauce
vegetable cooking spray
2 tsp. ginger root, peeled and grated
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 1/2 inches from heat for 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
PER SERVING: CALORIES 268 FAT 12.6g SATURATED FAT 2.2g SODIUM 181mg CARBOHYDRATE 5g PROTEIN 32g CHOLESTEROL 99mg FIBER 0.1g