Title: Pan-Grilled Salmon with Mint
Categories: Fish and, Seafood
Yield: 2 Servings

1/2 c Rice vinegar
2 tb Honey
1 ts Vegetable oil
2 Salmon fillets, (4-ounce) (1
-inch thick)
Vegetable cooking spray
1/8 ts Salt
1/4 c Fresh mint leaves

Combine the first 3 ingredients in a shallow dish, and stir with a wire
whisk. Add fish, turning to coat, and marinate in refrigerator for 10
minutes. Remove the fish from marinade, reserving marinade.

Coat a medium nonstick skillet with cooking spray; place over medium-high
heat until hot. Add the fish, skin side down, and cook 5 minutes. Turn fish
over; pour reserved marinade over fish, and cook 5 minutes or until fish
flakes easily when tested with a fork. Yield: 2 servings.

Per serving: 291 Calories; 8g Fat (25% calories from fat); 34g Protein; 21g
Carbohydrate; 88mg Cholesterol; 249mg Sodium

Serving Ideas : Sprinkle with salt, and top with mint leaves.

NOTES : Fresh mint leaves give the impression of shamrocks on this simple
salmon dish. To serve, place fish on individual serving plates; spoon pan
juices over fish.

Recipe by: Cooking Light, March 1995, page 142

Posted to MC-Recipe Digest V1 #430 by igor@digex.net on Jan 28, 1997.