Thursday, January 01, 2004
Categories:
Entree/Holiday Fare/Seafood
Yield:
4 servings, 1 fish filet + 3 tablespoons sauce eac
Ingredients:
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
Directions:
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.
Nutrition Facts:
245 calories, 7g carbohydrate, 25g protein, 12.5g fat, 2.5g saturated fat, 58mg cholesterol, 0.6g dietary fiber, 198mg sodium
Source:
Adapted recipe by Maria Petzel