Preparation: 10 minutes
Cook: 19 minutes
1 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
2 tablespoons honey
4 teaspoons chili powder
1 teaspoon ground cumin
½ teaspoon salt
½ teaspoon ground coriander seeds
¼ teaspoon ground red pepper
1 (6-ounce) can thawed orange juice concentrate
4 (6-ounce) salmon fillets, skinned (1 inch thick)
Orange wedges (optional)
Flat-leaf parsley sprigs (optional)
1. Preheat oven to 400°.
2. Combine the first 9 ingredients in a bowl; brush both sides of fish with orange mixture.
3. Reserve remaining orange mixture. Place fish on a broiler pan coated with cooking spray.
4. Bake at 400° for 15 minutes or until fish flakes easily when tested with a fork.
5. Place remaining orange mixture in a small saucepan, bring to a boil, and cook until reduced to ½ cup (about 2 minutes). Serve with fish, and garnish with orange wedges and parsley, if desired.
Yield: 4 servings (serving size: 1 fillet and 2 tablespoons orange sauce).
366 Calories, 13.5g fat, 33.5g protein, 27g carbohydrates, 399mg sodium