GRILLED CITRUS SALMON FILLET
Dec 4, 2006 9:18:44 GMT -8
Post by jjg on Dec 4, 2006 9:18:44 GMT -8
GRILLED CITRUS SALMON FILLET
Heidi F. of Sierra Vista, Arizona serves salmon with a creamy orange yogurt sauce for a zesty citrus boost.
1/3 cup orange juice
1/4 cup lemon juice
1 tablespoon grated orange peel
1-1/2 teaspoons sugar
1 teaspoon grated lemon peel
1 teaspoon olive or canola oil
1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
3/4 teaspoon minced fresh basil or 1/4 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cayenne pepper
1 salmon fillet (1-1/4 pounds), cut into 4 pieces
ORANGE YOGURT SAUCE:
1 cup (8 ounces) reduced-fat plain yogurt
1 to 2 tablespoons orange juice
1 tablespoon sugar
1 tablespoon grated orange peel
In a bowl, combine the first 11 ingredients; mix well. Set aside 1/4 cup. Pour remaining marinade into a large resealable plastic bag; add salmon. Turn to coat. Refrigerate for 30 minutes; turn once or twice. Cover and chill reserved marinade.
Coat grill rack with nonstick cooking spray before starting the grill. Drain and discard marinade from salmon. Place skin side down on grill. Grill, covered, over medium-hot heat for 5 minutes. Baste with reserved marinade. Grill 5-10 minutes longer or until fish flakes easily with a fork, basting frequently.
For sauce, in a small bowl, combine all the sauce ingredients. Serve with the salmon. Yield: 4 servings.
Nutritional Analysis: One serving (1 piece of salmon with 1/4 cup
sauce) equals 329 calories, 17 g fat (4 g saturated fat),
87 mg cholesterol, 273 mg sodium, 11 g carbohydrate, trace fiber, 32 g protein.
Diabetic Exchanges: 4 lean meat, 1 fat, 1/2 reduced-fat milk.
Source: Light and Tasty, Aug/Sep 2003
Heidi F. of Sierra Vista, Arizona serves salmon with a creamy orange yogurt sauce for a zesty citrus boost.
1/3 cup orange juice
1/4 cup lemon juice
1 tablespoon grated orange peel
1-1/2 teaspoons sugar
1 teaspoon grated lemon peel
1 teaspoon olive or canola oil
1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
3/4 teaspoon minced fresh basil or 1/4 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cayenne pepper
1 salmon fillet (1-1/4 pounds), cut into 4 pieces
ORANGE YOGURT SAUCE:
1 cup (8 ounces) reduced-fat plain yogurt
1 to 2 tablespoons orange juice
1 tablespoon sugar
1 tablespoon grated orange peel
In a bowl, combine the first 11 ingredients; mix well. Set aside 1/4 cup. Pour remaining marinade into a large resealable plastic bag; add salmon. Turn to coat. Refrigerate for 30 minutes; turn once or twice. Cover and chill reserved marinade.
Coat grill rack with nonstick cooking spray before starting the grill. Drain and discard marinade from salmon. Place skin side down on grill. Grill, covered, over medium-hot heat for 5 minutes. Baste with reserved marinade. Grill 5-10 minutes longer or until fish flakes easily with a fork, basting frequently.
For sauce, in a small bowl, combine all the sauce ingredients. Serve with the salmon. Yield: 4 servings.
Nutritional Analysis: One serving (1 piece of salmon with 1/4 cup
sauce) equals 329 calories, 17 g fat (4 g saturated fat),
87 mg cholesterol, 273 mg sodium, 11 g carbohydrate, trace fiber, 32 g protein.
Diabetic Exchanges: 4 lean meat, 1 fat, 1/2 reduced-fat milk.
Source: Light and Tasty, Aug/Sep 2003