Friday, August 22, 2008

Salmon with Orange-Fennel Sauce

2 teaspoons grated orange rind
1/2 cup fresh orange juice
1 teaspoon chopped fresh rosemary
1 teaspoon fennel seeds, crushed
4 (6-ounce) salmon fillets (about 1 inch thick)
Cooking spray
1/4 teaspoon salt
1/8 teaspoon black pepper

Combine first 4 ingredients in a large zip-top plastic bag; add fish. Seal and marinate in refrigerator 20 minutes, turning once.

Prepare broiler.

Remove fish from bag, reserving marinade. Place fish, skin sides down, on a broiler pan coated with cooking spray; sprinkle with salt and pepper. Broil 10 minutes or until fish flakes easily when tested with a fork.Bring reserved marinade to a boil in a small saucepan. Reduce heat, and simmer 3 minutes. Serve sauce with fish.

--Adapted from Cooking Light magazine

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