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* ⅓ cup [[apricot]] fruit spread |
* ⅓ cup [[apricot]] fruit spread |
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* 2 tablespoons [[lime juice]] |
* 2 tablespoons [[lime juice]] |
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− | * 2 tablespoons chopped [[scallions]] |
+ | * 2 tablespoons chopped [[green onions|scallions]] |
* ¼ teaspoon [[red pepper flakes]] |
* ¼ teaspoon [[red pepper flakes]] |
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* ½ teaspoon [[salt]] |
* ½ teaspoon [[salt]] |
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* 1 tablespoon [[canola oil]] |
* 1 tablespoon [[canola oil]] |
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− | * 4 x 6 ounce pieces [[salmon]] fillet |
+ | * 4 x 6 ounce pieces [[salmon Family|salmon]] fillet |
== Directions == |
== Directions == |
Revision as of 01:44, 14 May 2010
Description
Calories 400, Fat 2 g, Carbs 15 g, Sodium 396 mg, Fiber 0 g. Points 8.
Ingredients
- ⅓ cup apricot fruit spread
- 2 tablespoons lime juice
- 2 tablespoons chopped scallions
- ¼ teaspoon red pepper flakes
- ½ teaspoon salt
- 1 tablespoon canola oil
- 4 x 6 ounce pieces salmon fillet
Directions
- Preheat the oven to 425 dgrees. Wrap foil around the handle of the skillet if it is not ovenproof.
- Combine the fruit spread, lime juice, scallions and red pepper flakes in a bowl, stirring until the jelly is dissolved. (You can microwave it for a few seconds to make it easier to stir).
- Sprinkle salt over the fish.
- Heat the oil over medium high in a skillet large enough to hold the fish in a single layer without crowding. Cook the fish cook 3 minutes on each side, or until golden.
- Remove from the heat and brush the fish with most of the glaze.
- Place in the oven for 4 to 5 minutes, or until the salmon just turns opaque.
- Pour the remaining glaze over it and serve immediately.
Makes 4 servings.