1 tbsp snipped fresh tarragon or 1/2 tsp diced tarragon,
crushed
1 tsp grated fresh ginger
1/2 tsp salt
1/2 tsp pepper
Orange wedges (optional)
Instructions
Thaw salmon, if frozen. Rince fish; pat dry with paper towels. Cut fillets into serving size pieces.
For marinade, in a 2quart square baking dish, combine orange peel, orange juice, olive oil, tarragon, ginger, salt, and pepper. Add fish; turn to coat with marinade. Cover; marinade in refrigerator for 3-4 hours, turning fish occasionally. (Do no marinate any longer, as this will toughen the fish)
Bake, uncovered, in a 450°F oven for 8-12 minutes or until salmon flakes easily when tested with a fork. Spoon cooking juices over fish. If desired, serve salmon with orange wedges.
Makes 4 servings.
Per serving- 374 cal, 24 g total fat (5 g st fat), 111 mg chol, 371 mg sodium, 2 g corbo, 0 g fiber, and 34 g pro.
Dietary exchanges- 4 1/2 lean meat, 2 fat.
Originally Submitted
8/4/2010
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