Wednesday, December 9, 2009

Sweet Orange Salmon

1/4 c. reduced-sodium soy sauce
1/4 c. orange juice
1/4 c. honey
2 green onions, thinly sliced
1 T olive oil
1 T apple juice (or sherry)
1 T minced fresh ginger root
1 pound salmon fillet

Combine all ingredients in large freezer bag. Remove as much air as possible; seal & freeze. To serve: Thaw overnight in fridge. Line an 8-in. square baking dish with foil; coat the foil with nonstick cooking spray. Drain and reserve marinade. Place salmon in prepared pan. Bake at 350 degrees F for 30-40 minutes or until fish flakes easily with a fork. While fish is baking, bring marinade to a rolling boil in small saucepan for at least 5 minutes. Simmer to reduce; use to baste at end of cooking or use as dipping sauce.

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