From Linda Cicero’s Cook’s Corner Column
Jalapeño-Lime and Ginger Salmon
1 teaspoon finely grated lime zest
1/4 cup lime juice
2 teaspoons vegetable oil
1 teaspoon minced fresh ginger
1 jalapeño pepper, seeded and minced
2 (6-ounce) salmon steaks or 4 salmon fillets
Heat oven to 350 degrees. Whisk together the lime zest and juice, oil, ginger and jalapeño. Set aside a teaspoon of the mixture. Place salmon in a glass baking dish just large enough to hold it in a single layer. Pour remaining marinade over salmon and turn to coat.
Set aside at room temperature for 15 minutes, turning once. (Do not marinate longer or salmon will become mushy.)
Bake 15 minutes. Turn oven to broil, and broil fish 3 to 4 minutes, until it flakes easily with a fork. Remove to platter and spoon reserved marinade over salmon. Makes 4 servings.
Per serving: 261 calories (61 percent from fat), 17.5 g fat (3.7 g saturated, 5.6 g monounsaturated), 62.3 mg cholesterol, 23.3 g protein, 1.7 g carbohydrates, 0.2 g fiber, 68 mg sodium.