Salmon with Orange-Fennel 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.
Recipe by Cooking Light September 2002
Gallery
Credit:
Randy Mayor; Melanie J. Clarke
Recipe Summary
Ingredients
Directions
Chef'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.
Nutrition Facts
Per Serving:
244 calories; calories from fat 39%; fat 10.7g; saturated fat 2.5g; mono fat 4.7g; poly fat 2.5g; protein 31.3g; carbohydrates 3.8g; fiber 0.4g; cholesterol 80mg; iron 0.7mg; sodium 214mg; calcium 28mg.
