I think this looks really good. You may not think the dressing would be good, but if it’s anything like Chili’s Citrus Balsamic it will be great! I’m not sure when I’ll get to fix this, since I’m the only one who really likes fish, but when I do, I’ll let you know how it is. If you try it, post and let us know!
1/4 cup fresh orange juice
2 tablespoons balsamic vinegar
1 teaspoon grainy or Dijon mustard
1 tablespoon olive oil
1 teaspoon finely minced shallot
1 small clove garlic, peeled and forced through a press
2 teaspoons each finely chopped parsley, basil and mint
1/8 teaspoon salt
Freshly ground black pepper to taste
1-1/4 pounds salmon fillet
Place the orange juice, vinegar, mustard, oil, shallot, garlic, herbs, salt and pepper in a jar. Close lid and shake well to blend.
Place salmon in a foil-lined pan and spoon a little of the vinaigrette over the fish. Bake in a preheated 450-degree F. oven 12 minutes per inch of thickness, or until cooked through.
Spoon the remaining vinaigrette over each serving of fish.
Yield: 4 servings
Per serving: Calories 276; Protein 26g; Fat 17g; Carbohydrates 4g; Sodium 140mg; Saturated fat 4g; Monounsaturated fat 8g; Polyunsaturated fat 3g; Cholesterol 84mg
Recipe from: The Union Square Cafe Cookbook by Danny Meyer and Michael Romano (HarperCollins)
Found on: Homecooking.about.com at: http://homecooking.about.com/library/archive/blfish1.htm