Salmon Caviar Torte
INGREDIENTS:
Fresh or frozen salmon Wine vinegar
-steaks about 1/2-inch 1 t Olive oil
-thick (about 1 pound) 1 T Snipped fresh tarragon
1 t Finely shredded oranga peel OR
1/4 c Orange juice 1/2 t Drued tarragon, crushed
1/4 c Lime juice 1/4 t Salt
1 T Champagne vinegar OR white 1/8 t Pepper
Fresh or frozen salmon Wine vinegar
-steaks about 1/2-inch 1 t Olive oil
-thick (about 1 pound) 1 T Snipped fresh tarragon
1 t Finely shredded oranga peel OR
1/4 c Orange juice 1/2 t Drued tarragon, crushed
1/4 c Lime juice 1/4 t Salt
1 T Champagne vinegar OR white 1/8 t Pepper
Thaw the fish, if frozen. For the marinade, in a small bowl combine all of the remaining ingredients. Place the fish in a shallow non-metallic baking dish. Pour the marinade over the fish. Cover and marinate in the refrigerator for 45 minutes, turning the fish once. Drain the fish, reserving the marinade. Place the fish on a greased grill rack directly over medium coals. Grill until the fish just flakes easily when tested with a fork, allowing 4 to 6 minutes per 1/2-inch thickness. Turn the fish halfway through the cooking time and brush with the reserved marinade. Makes 4 main-dish servings. Per serving: 179 Calories; 8 g Total Fat (1 g Saturated Fat); 42 mg Cholesterol; 184 mg Sodium; 4 g Carbohydrate; 0 g Fiber; 24 g Protein. Daily Value: 1% Vitamin A; 23% Vitamin C; 3% Calcium; 6% Iron. [Hooked on Good Health; Candace Manroe & Kristi Fuller, R.D.] [Better Homes and Gardens; March 1995] Posted by Fred Peters.
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