Orange Marmalade Marinated Salmon

Ingredients

• 2/3 cup orange marmalade
• 1/3 cup rice vinegar
• 1/3 cup soy sauce
• 1 teaspoon minced garlic
• 1 teaspoon grated fresh ginger
• 2 teaspoons dried onion flakes
• 1 teaspoon sesame oil
• 1 teaspoon olive oil
• 1 pinch chili pepper flakes
• pepper
• 2 1/2 lbs fresh salmon fillets washed and towel dried
• fresh sliced scallion (to garnish)

Directions

1In a ziplock gallon size bag add first 8 ingredients.

2Seal and mush with hand till blended.

3Add Salmon and marinate for 1 hour.

4Heat grill to medium high.

5If using a fish basket or heavy duty foil, spray it with nonstick oil.

6Remove salmon from marinade and reserve.

7Place salmon into basket or foil folding tail in to make thickness even.

8Place basket or wrapped in foil on barbecue and grill salmon, skin side up, 5 to 7 minutes.

9Meanwhile bring the marinade to a boil then reduce heat to simmer till fish is cooked.

10Turn basket over and grill salmon until just opaque in center, about 5 to 7 minutes longer.

11Turn salmon out onto platter.

12Drizzle the reduced marinade and garnish with scallions.

13*To make ahead*.

14To freeze: Place salmon and marinade in a large freezer bag. Seal, label and freeze.

15To serve: Thaw in fridge and proceed with cooking directions.

Crab-Stuffed Sole

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Ingredients

• 1-1/2 cups water
• 1 cup white wine or chicken broth
• 4 green onions sliced
• 10 whole peppercorns
• 4 salmon fillets (5 ounces each)
• SAUCE:
• 1/2 cup reduced-fat sour cream
• 1/4 cup chopped peeled cucumber
• 4-1/2 teaspoons snipped fresh dill or 1-1/2 teaspoons dill weed
• 2 teaspoons prepared horseradish
• 1-1/2 teaspoons lemon juice
• 1/8 teaspoon salt
• 1/8 teaspoon pepper

Directions

* In a large skillet, combine the water, wine, onions and peppercorns. Bring to a boil. Reduce heat; carefully add salmon. Cover and cook for 5-7 minutes or until fish flakes easily with a fork.

* With a spatula, carefully remove salmon; discard cooking liquid. Cool salmon for 10 minutes; refrigerate until chilled. In a small bowl, combine the sauce ingredients. Serve with salmon. Yield: 4 servings.

Nutrition Facts: 1 fillet with 8 teaspoons sauce equals 316 calories, 18 g fat (5 g saturated fat), 94 mg cholesterol, 186 mg sodium, 3 g carbohydrate, trace fiber, 30 g protein.

Chilled Salmon with Cucumber-Dill Sauce

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Ingredients

• 1-1/2 cups water
• 1 cup white wine or chicken broth
• 4 green onions sliced
• 10 whole peppercorns
• 4 salmon fillets (5 ounces each)
• SAUCE:
• 1/2 cup reduced-fat sour cream
• 1/4 cup chopped peeled cucumber
• 4-1/2 teaspoons snipped fresh dill or 1-1/2 teaspoons dill weed
• 2 teaspoons prepared horseradish
• 1-1/2 teaspoons lemon juice
• 1/8 teaspoon salt
• 1/8 teaspoon pepper

Directions

* In a large skillet, combine the water, wine, onions and peppercorns. Bring to a boil. Reduce heat; carefully add salmon. Cover and cook for 5-7 minutes or until fish flakes easily with a fork.

* With a spatula, carefully remove salmon; discard cooking liquid. Cool salmon for 10 minutes; refrigerate until chilled. In a small bowl, combine the sauce ingredients. Serve with salmon. Yield: 4 servings.

Nutrition Facts: 1 fillet with 8 teaspoons sauce equals 316 calories, 18 g fat (5 g saturated fat), 94 mg cholesterol, 186 mg sodium, 3 g carbohydrate, trace fiber, 30 g protein.

Oven-Fried Fish Nuggets

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INGREDIENTS
1/3 cup seasoned bread crumbs
1/3 cup crushed cornflakes
3 tablespoons grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 pounds cod fillets, cut into 1-inch cubes
Butter-flavored nonstick cooking spray


DIRECTIONS
In a shallow bowl, combine the bread crumbs, cornflakes, Parmesan cheese, salt and pepper. Coat fish with butter-flavored spray, then roll in crumb mixture. Place on a baking sheet coated with nonstick cooking spray. Bake at 375° for 15-20 minutes or until fish flakes easily with a fork. Yield: 4 servings.

NUTRITIONAL INFO
Nutrition Facts: 1 serving equals 171 calories, 2 g fat (1 g saturated fat), 66 mg cholesterol, 415 mg sodium, 7 g carbohydrate, trace fiber, 29 g protein. Diabetic Exchanges: 5 very lean meat, 1/2 starch.