- 1/4 cup finely chopped onion
- 1 teaspoon orange peel
- 3/4 teaspoon five-spice powder
- 2 tablespoons soy sauce
- 2 tablespoons orange juice
- 1 teaspoon honey
- 1 1 1/4 pound salmon filet, 3/4 to 1 1/4 inches thick
Combine all relish ingredients in medium saucepan. Cook over medium heat until mixture boils, stirring occasionally. Reduce heat; simmer 6 to 8 minutes or until onion is tender and mixture thickens. Cool.
Meanwhile, combine soy sauce, orange juice and honey in shallow glass or plastic dish; mix well. Add salmon, skin side up. Cover; refrigerate 30 minutes.
Heat grill. Carefully oil grate and both inside surfaces of grill basket. Place salmon in grill basket, skin side down; brush top with marinade. Discard any remaining marinade. Fasten top of grill basket. Place basket on grill, skin side up; cover grill. Cook 5 minutes over medium heat. Turn basket so skin side is down; cover grill. Cook 4 to 8 minutes or until flesh is opaque and flakes easily with fork.
Remove salmon from basket with wide spatula and place on serving platter. Cut salmon into 4 pieces. Serve with relish.
Makes 4 servings.
Per Serving: Cal. 326.5 (16 % DV), Fat Cal. 105.3, Pro. 23.2g (46 % DV), Carb. 31.1g (10 % DV), Fat 11.7g (18% DV), Chol. 56.1mg (19% DV), Sod. 576.8mg (24 % DV), Vit. A 140.7RE (10% DV), Vit C 23.8mg (40% DV), Vit. E .04mg (0% DV), Calcium 38.0mg (4 % DV), Iron .05mg (3% DV), Folate 36.5Ug (9 % DV), Zinc 0.6mg (4 % DV), Pot. 511.5mg (15 % DV), Dietary Exchange: Fruit 2.0, Meat 3.0, Fat 1.0.