Recipe - Salmon With Ginger Sauce

1 Salmon fillet, (11/2pound)
(1 inch thick)
1 cup Orange juice
1 tablespoon Lowsodium soy sauce
2 teaspoon Peeled grated gingerroot
1 teaspoon Dijon mustard
1/8 teaspoon Pepper
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 5One half 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 MCRecipe Digest V1 #430 by igor@digex.net on Jan 28, 1997.