 | | 15 min | | 1 hr 25 min | | 6 servings |   
| | 3/4 | cup plain fat-free yogurt | | 1 | tablespoon chopped fresh or 1 teaspoon dried mint leaves | | 1 | tablespoon fat-free mayonnaise or salad dressing | | 1 | tablespoon grated orange peel | | 1 | clove garlic, finely chopped | | 1 1/2 | lb salmon fillets, cut into 8 serving pieces | | 1 | teaspoon grated lemon peel | | 1/2 | teaspoon salt | | 1/4 | teaspoon pepper | | 1. | To make sauce, in small bowl, mix yogurt, mint, mayonnaise, orange peel and garlic until well blended. Cover and refrigerate at least 1 hour but no longer than 2 days. | | 2. | Set oven control to broil. Spray broiler pan rack with cooking spray. Sprinkle salmon with lemon peel, salt and pepper. Place salmon on rack in broiler pan. | | 3. | Broil with tops about 4 inches from heat 5 to 6 minutes or until salmon flakes easily with fork. Serve with sauce. | Nutrition Information: 1 Serving: Calories 135 (Calories from Fat 45 ); Total Fat 5 g (Saturated Fat 1 g); Cholesterol 55 mg; Sodium 290 mg; Total Carbohydrate 3 g (Dietary Fiber 0g); Protein 20 g Percent Daily Value*: Vitamin A 2 %; Vitamin C 0%; Calcium 7 %; Iron 2 % Exchanges: 3 Very Lean Meat
*Percent Daily Values are based on a 2,000 calorie diet. | After you've grated the peel from the lemon and orange, squeeze the juice of each, and use it to flavor your drinking water. | | When grating the lemon and orange peels, avoid the white part of the skin; it tends to be bitter. | | |
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