Most Americans don't eat fish as often as the Food Pyramid suggests, so she's been looking for ways to make salmon and other seafood tasty. When I first started working with this recipe, she was leery about the combination of orange juice and Dijon mustard, but it tastes better than it sounds.
The original recipe calls for salt-free citrus-herb seasoning, but she couldn't find any of that at the grocery store, so she substituted lemon pepper instead. She also use sugar-free marmalade, but choosing regular marmalade is fine here — just keep in mind that you'll be adding about 40 calories to each serving.
I found that freshly squeezed orange juice works much better in this marinade than orange juice from concentrate. One medium orange will give you the juice you need for this recipe.
One serving of this Orange Glazed Salmon contains 161 calories and 4 grams of fat.
Orange Glazed Salmon
1 pound salmon fillet
1/4 cup sugar-free orange marmalade
1/2 cup freshly squeezed orange juice
1 tablespoon Dijon mustard
1 teaspoon ginger
1 teaspoon lemon pepper or salt-free citrus-herb seasoning
Rinse salmon fillet under cold water and pat dry with paper towels.
Cut into 4 equal portions and place salmon pieces in a large zip-top bag. Set aside.
In a small bowl, stir together remaining ingredients. Pour into zip-top bag. Squeeze air from bag and seal. Marinate in refrigerator one hour. Line a baking sheet with foil and turn on your oven's broiler. Remove salmon from marinade, place on baking sheet.
Discard marinade. Broil salmon 6 to 8 inches from heat source for 6 to 8 minutes or until cooked through. Serve immediately. Makes 4 servings.
Per serving: 161 calories, 4 fat grams, 60mg cholesterol, 167mg sodium, 24 protein grams, 6 carb grams, no fiber
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