Recipe: Roasted Maple Glazed Salmon For June AND Marilyn

ROASTED MAPLE GLAZED SALMON TAIL
(Prevention magazine recipe)

This looks like a recipe that would be good with various substitutions too. (Replace maple syrup with honey, replace orange marmalade with something Lemon (curd??), replace horseradish with Chinese garlic-chili sauce, try with other kinds of fish, etc.)

1 pound salmon-tail fillet, skin on (or regular fillets)
2 tbsp. maple syrup
1 cup (8 oz.) low-fat lemon yogurt, drained 1 hour
1/4 cup orange marmalade
2 tbsp. prepared horseradish
6 half-slices toasted pumpernickel bread

Preheat oven to 450 F. Place salmon skin side down on baking sheet which you lightly spray with nonstick cooking spray. Brush salmon with 1 tbsp. maple syrup and place on top shelf of oven. Roast 10 minutes. Remove, brush with remaining maple syrup and return to oven. Bake 10 more minutes.

Meanwhile, in a small bowl, combine drained yogurt, marmalade and horseradish. Stir with a fork to blend thoroughly. Serve salmon with a small bowl of yogurt and warm slices of pumpernickel bread.

352 calories, 8.6 g. fat, 1.5 g. sat. fat., 1.6 g. dietary fiber, 27.3 g. protein. 40.5 g. carbs., 65.2 mg. Chol., 303 g. sodium, Very good source of B vitamins, potassium, selenium.

Serves 4.