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    Salmon with Ginger Sauce


    Source of Recipe


    Cooking Light, Nov/Dec 1994, page 188

    List of Ingredients




    1 salmon fillet (1-1/2-pound) (1 inch thick)
    1 cup orange juice (used for marinade and sauce.. could skip using the sauce for serving)
    1 tablespoon low-sodium soy sauce
    2 teaspoons peeled grated gingerroot
    1 teaspoon Dijon mustard
    1/8 teaspoon pepper
    Vegetable cooking spray

    Recipe



    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 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.

 

 

 

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