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Salmon with Orange-Fennel Sauce

Randy Mayor; Melanie J. Clarke
Yield 4 servings (serving size: 1 fillet and about 1 tablespoon sauce)
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.

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

Nutrition 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

How to Make It

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

  2. Prepare broiler.

  3. 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.

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

Cook's Notes

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.