Wild Salmon

By Loretto J. Hulse, Herald staff writer

The Tri-City Herald's Food & Wine section on Aug. 13 will feature Menu Planner, a weekly feature giving seven days of dinner menus, shopping hints and tips on using leftovers from one meal in a new way later in the week.

Inside, you’ll find more recipes plus buying, cooking and health tips on a variety of food-related subjects.

Wild Salmon

Ingredients

1 cup teriyaki sauce

1/2 cup maple syrup

1/2 cup fresh orange juice

8 garlic cloves, pressed

1 entire half side wild salmon, rinsed and drained

Lime slices, for garnish

Instructions

Combine teriyaki sauce, maple syrup, orange juice and garlic in large 2-gallon zip-top bag to mix. Add salmon to bag, putting flesh side down into marinade, and lay flat before sealing.

Allow this to set in the refrigerator at least 3 hours before broiling, more if stronger color and taste is desired.

Set broiler to 400 degrees and broil salmon for 18 minutes for medium rare. Adjust doneness by adding/subtracting time.

Garnish with lime slices and serve at room temperature.

Makes 10-12 servings.

Approximate nutritional values per serving: 340 calories (33.3 percent calories from fat), 39 g protein, 15 g carbohydrate, 11 g sugar, 0 dietary fiber, 12 g fat, 105 mg cholesterol, 670 mg sodium.

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Tuesday, Aug. 12, 2008

Wild Salmon

By Loretto J. Hulse, Herald staff writer