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    You are in: Home / Recipes / Salmon With Orange-Fennel Sauce Recipe
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    Salmon With Orange-Fennel Sauce

    Total Time:

    Prep Time:

    Cook Time:

    33 mins

    20 mins

    13 mins

    ElizabethKnicely's Note:

    Tart-sweet oranges, fresh rosemary, and crushed fennel seeds add a subtle herb-citrus flavor to broiled salmon fillets. Make the marinade up ahead of time and store seperately until ready to use. The mild acidity of fresh orange juice cuts the richness of salmon. Be careful not to marinate longer than 20 minutes; as in ceviche, the citrus marinade can "cook" the fish. Crush the fennel seeds with a mortar and pestle, or place them in a zip-top plastic bag on a cutting board and crush with a heavy pan. You can prepare the marinade up to one day in advance and refrigerate in in an airtight container until ready to use.

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    Ingredients:

    Serves: 4

    Yield:

    6 ounce ...

    Units: US | Metric

    Directions:

    1. 1
      Combine first 4 ingredients in a large zip-top plastic bag; add fish. Seal and marinate in refrigerator for 20 minutes, turning once. (Do not marinate longer than 20 minutes as the acidity of the orange juice will "cook" the fish.).
    2. 2
      Prepare broiler.
    3. 3
      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.
    4. 4
      Bring reserved marinade to a boil in a small saucepan. Reduce heat, and simmer 3 minutes. Serve sauce with fish.

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    Nutritional Facts for Salmon With Orange-Fennel Sauce

    Serving Size: 1 (201 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 230.8
     
    Calories from Fat 68
    29%
    Total Fat 7.5 g
    11%
    Saturated Fat 1.3 g
    6%
    Cholesterol 77.4 mg
    25%
    Sodium 272.4 mg
    11%
    Total Carbohydrate 3.8 g
    1%
    Dietary Fiber 0.4 g
    1%
    Sugars 2.6 g
    10%
    Protein 34.8 g
    69%

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