This marinade would work equally well with another fish steak or on chicken or pork.
4 salmon steaks (6 ounces each)
1/4 cup orange marmalade
2 tablespoons reduced-sodium soy sauce
2 tablespoons balsamic vinegar
1 tablespoon grated fresh ginger
1 tablespoon dark sesame oil
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1. In a shallow glass or ceramic dish large enough to hold the salmon in a single layer, combine the marmalade, soy sauce, vinegar, ginger, sesame oil, garlic, salt, and pepper.
2. Add the salmon, turning to coat. Cover and marinate in the refrigerator for at least 30 minutes and up to 2 hours.
3. Preheat the broiler. Lift the salmon from the marinade, transfer to a broiler pan, and spoon the marinade over the fish. Broil 4 to 6 inches from the heat for 3 to 4 minutes per side, or until the salmon just flakes when tested with a fork. Remove the salmon skin before eating. Makes 4 servings
Good source of: niacin, omega-3 fatty acids, riboflavin, selenium, thiamin, vitamin B12, vitamin B6, vitamin D
Make It a Meal
Serve this delicious salmon dish with cooked barley, steamed asparagus, and a salad of chopped watercress with a fat-free balsamic vinaigrette.
If you are carefully watching your sodium, be sure to read this before preparing this recipe:Sodium Intake and Salt in Recipes
From The Johns Hopkins Cookbook Library: Recipes for a Healthy Heart, edited by Simeon Margolis, M.D., Ph.D. and Lora Brown Wilder, Sc.D., M.S., R.D.