4 servings, 1 fish filet + 3 tablespoons sauce eac
4 salmon filets (4 oz. each), skinnedVegetable oil cooking spray 1/3 C. freshly squeezed orange juice ¼ C. lemon juice 1 tsp. dried basil 1 tsp. dried tarragon 1 tsp. curry powder 2 ½ tsp. olive oil 3 T. Dijon mustard 2 T. minced onion 1 T. capers 1 tsp. dried parsley 1 ½ tsp. brown sugar
Preheat oven to broil. Rinse fish with water. Pat dry. Spray a 7 x 11-inch baking dish with vegetable oil cooking spray. Place fish skin side down in dish. Spray fish lightly with cooking spray. Broil 8-10 inches from heating element for 10 minutes or until juices are opaque and fish flakes with a fork. Meanwhile, in a small saucepan over medium heat combine the orange juice, lemon juice, basil, tarragon, curry, olive oil and mustard. Bring to a boil. Add remaining ingredients. Reduce heat and simmer 5-7 minutes, or until desired thickness is achieved, stirring occasionally. Serve sauce over fish.