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Life - Taste

Tuesday, Jun. 23, 2009

Fresh juice perks up salmon

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The low-fat marinade in this recipe really perks up the flavor of salmon, and this dish is a snap to make for dinner because it cooks in just a few minutes.

Most Americans — including me — don't eat fish as often as the food pyramid suggests, so I've been looking for ways to make salmon and other seafood. When I first started working with this recipe, I was leery about the combination of orange juice and Dijon mustard, but it tastes better than it sounds.

The original recipe calls for salt-free citrus-herb seasoning, but I couldn't find any, so I substituted lemon pepper instead. I also use sugar-free marmalade, but choosing regular marmalade is fine here — just keep in mind that you'll be adding about 40 calories to each serving.