Rating: 4.5 stars
9 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 7
Joanne Weir
Recipe by Cooking Light November 2009

Gallery

Ellen Silverman; Styling: Toni Brogan

Recipe Summary

Yield:
6 servings (serving size: 1 fillet and about 1/4 cup sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler.

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  • Combine first 9 ingredients in a large zip-top plastic bag. Add salmon to bag; seal. Marinate in refrigerator 1 hour, turning occasionally. Remove salmon from bag, reserving marinade. Strain marinade through a sieve into a bowl; discard solids. Place marinade in a small saucepan over high heat. Bring to a boil; cook until reduced to 1 cup (about 6 minutes). Combine 1 tablespoon water and cornstarch in a small bowl, stirring with a whisk. Add cornstarch mixture to pan; bring to a boil. Cook 1 minute, stirring constantly. Add orange sections; cook 30 seconds. Set aside; keep warm.

  • Place salmon on a broiler pan coated with cooking spray; broil 8 minutes or until desired degree of doneness. Serve with sauce. Sprinkle with green onion strips.

Nutrition Facts

320 calories; fat 13.3g; saturated fat 1.9g; mono fat 5g; poly fat 5.1g; protein 35.3g; carbohydrates 12.8g; fiber 0.9g; cholesterol 94mg; iron 1.7mg; sodium 467mg; calcium 45mg.
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