Salmon with Orange-Fennel Sauce

Salmon with Orange-Fennel Sauce Recipe
Randy Mayor; Melanie J. Clarke
The mild acidity of fresh orange juice cuts the richness of salmon. Be careful not to marinate longer than 20 minutes; as in ceviche, the citrus marinade can "cook" the fish. Crush the fennel seeds with a mortar and pestle, or place them in a zip-top plastic bag on a cutting board and crush with a heavy pan. You can prepare the marinade up to one day in advance and refrigerate in an airtight container until ready to use.

Yield:

4 servings (serving size: 1 fillet and about 1 tablespoon sauce)

Recipe from

Nutritional Information

Calories 244
Caloriesfromfat 39 %
Fat 10.7 g
Satfat 2.5 g
Monofat 4.7 g
Polyfat 2.5 g
Protein 31.3 g
Carbohydrate 3.8 g
Fiber 0.4 g
Cholesterol 80 mg
Iron 0.7 mg
Sodium 214 mg
Calcium 28 mg

Ingredients

2 teaspoons grated orange rind
1/2 cup fresh orange juice
1 teaspoon chopped fresh rosemary
1 teaspoon fennel seeds, crushed
4 (6-ounce) salmon fillets (about 1 inch thick)
Cooking spray
1/4 teaspoon salt
1/8 teaspoon black pepper

Preparation

Combine first 4 ingredients in a large zip-top plastic bag; add fish. Seal and marinate in refrigerator 20 minutes, turning once.

Prepare broiler.

Remove fish from bag, reserving marinade. Place fish, skin sides down, on a broiler pan coated with cooking spray; sprinkle with salt and pepper. Broil 10 minutes or until fish flakes easily when tested with a fork.

Bring reserved marinade to a boil in a small saucepan. Reduce heat, and simmer 3 minutes. Serve sauce with fish.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Liza Zwirn,

September 2002
My Notes

Only you will be able to view, print, and edit this note.

Add Note