|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 21g||27%|
|Saturated Fat 4g||19%|
|Total Carbohydrate 6g||2%|
|Dietary Fiber 0g||1%|
|Total Sugars 4g|
|Vitamin C 14mg||71%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This salmon recipe from "The Union Square Cafe Cookbook" by Danny Meyer and Michael Romano (HarperCollins) is fast and easy to prepare. The salmon is baked in a vinaigrette of balsamic vinegar, orange juice, Dijon mustard, and fresh herbs (parsley, basil, and mint). Not only is it a quick-cooking recipe, but it also is low-calorie and low-carb. That's a win-win situation!
Recipe reprinted with permission from The Union Square Cafe Cookbook by Danny Meyer and Michael Romano (Ecco).
1/4 cup freshly squeezed orange juice, from 1 orange
2 tablespoons balsamic vinegar
1 tablespoon olive oil
1 clove garlic, pressed
2 teaspoons finely chopped parsley
2 teaspoons finely chopped basil
2 teaspoons finely chopped mint
1 teaspoon grainy or Dijon mustard
1 teaspoon finely minced shallot
1/8 teaspoon salt
Freshly ground black pepper, to taste
1 1/4 pounds salmon fillet
Gather the ingredients. Preheat oven to 450 F.
In a pint jar with a lid, add the orange juice, balsamic vinegar, olive oil, garlic, parsley, basil, mint, mustard, shallot, salt, and pepper. Screw on the lid and shake well to blend.
Place the salmon in a foil-lined pan and spoon a little of the vinaigrette over the fish. Bake for 8 to 12 minutes per inch of thickness (measured at the thickest part), or until cooked through.
Spoon the remaining vinaigrette over each serving of cooked fish.
Recipe Source: "The Union Square Cafe Cookbook" by Danny Meyer and Michael Romano (HarperCollins). Reprinted with permission.
More About Baking Salmon
If the salmon is frozen, thaw it in the refrigerator. Rinse the fish and pat dry with paper towels. Cut larger pieces of salmon into serving-size pieces. Bake salmon fillets or steaks, uncovered, for 4 to 6 minutes per 1/2-inch thickness. For a dressed whole salmon, bake for 6 to 9 minutes per 8 ounces of fish. To test for doneness, insert a fork into the salmon and gently twist. The salmon is done as soon as it begins to flake. Be sure to test at the minimum baking time. When done, the salmon will be opaque with milky-white juices.
To skin a raw fish fillet, using a sharp knife, slide the knife just under the skin on one side. Grab the skin with one hand and continue to slide the knife between the fillet and the skin, pointing the knife slightly toward the skin. Discard the skin.