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Recipe: Baked Salmon With Sherry - Citrus Marinade
Similar Categories: Baked, Salmon, Sherry, Citrus, Marinade
4 servings
2 tablespoons orange juice
1 tablespoon dry sherry
1 tablespoon reduced-sodium soy sauce
1 tablespoon regular soy sauce
2 teaspoons vegetable oil
1 tablespoon peeled and finely minced fresh gingerroot
1 tablespoon honey
1/4 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1-1/3 pounds salmon fillet
1 tablespoon lemon juice
1/8 teaspoon salt
Freshly ground black pepper to taste
1. Combine the orange juice, sherry, soy sauce, oil, ginger, honey, cumin
and cayenne pepper; stir well to dissolve the honey. Put the salmon into a
glass dish and pour about half the marinade over it. Cover and refrigerate
at least 30 minutes, or up to 24 hours. Stir the lemon juice into the
remaining marinade and refrigerate.
2. Preheat oven to 450 degrees. Remove the salmon from the marinade; discard
marinade. Place the salmon on a broiler pan. Spoon half of the reserved
marinade over the salmon. Sprinkle lightly with salt and pepper. Bake about
12 minutes per inch of thickness. About halfway through the cooking time,
spoon the remaining reserved marinade over the salmon. Continue cooking
until done.
Data per serving
Calories: 319
Protein: 29.06g
Fat: 18.25g
Carbohydrates: 6.76g
Sodium: 531mg
Saturated fat: 3.56g
Monounsaturated fat: 670g
Polyunsaturated fat: 6.57g
Cholesterol: 80.74mg
2 tablespoons orange juice
1 tablespoon dry sherry
1 tablespoon reduced-sodium soy sauce
1 tablespoon regular soy sauce
2 teaspoons vegetable oil
1 tablespoon peeled and finely minced fresh gingerroot
1 tablespoon honey
1/4 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1-1/3 pounds salmon fillet
1 tablespoon lemon juice
1/8 teaspoon salt
Freshly ground black pepper to taste
1. Combine the orange juice, sherry, soy sauce, oil, ginger, honey, cumin
and cayenne pepper; stir well to dissolve the honey. Put the salmon into a
glass dish and pour about half the marinade over it. Cover and refrigerate
at least 30 minutes, or up to 24 hours. Stir the lemon juice into the
remaining marinade and refrigerate.
2. Preheat oven to 450 degrees. Remove the salmon from the marinade; discard
marinade. Place the salmon on a broiler pan. Spoon half of the reserved
marinade over the salmon. Sprinkle lightly with salt and pepper. Bake about
12 minutes per inch of thickness. About halfway through the cooking time,
spoon the remaining reserved marinade over the salmon. Continue cooking
until done.
Data per serving
Calories: 319
Protein: 29.06g
Fat: 18.25g
Carbohydrates: 6.76g
Sodium: 531mg
Saturated fat: 3.56g
Monounsaturated fat: 670g
Polyunsaturated fat: 6.57g
Cholesterol: 80.74mg
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