Salmon Fillets Make Fixing Dinner A Snap

Looking for an appealing, easy-to-prepare and, of course, quick dinner? Salmon fillets, already boned and skinned, are a good choice.

Here, in a recipe from Salmon Marketers International, the fillets are marinated quickly in fresh orange and lemon juices, then rubbed with a lightly spiced brown-sugar mixture and popped into the oven.

The big challenge here is not overcooking the fillets - 8 minutes will do for thin fillets (less than 1 inch), and no more than 12 minutes for thicker fillets.

Serve the salmon with a blend of wild and brown rices and steamed broccoli.

Salmon Baked with Brazilian Rub

4 salmon fillets, 5 to 6 ounces each

1/2 large orange, zest and juice only

1/2 large lemon, juice only

Salt and pepper to taste

2 tablespoons brown sugar

1 tablespoon chili powder

1 large garlic clove, minced

2 tablespoons butter, melted

In a shallow dish large enough to hold the salmon, combine the juices salt and pepper. Add the salmon, turning to coat with the marinade. Let marinate at room temperature for 20 minutes, turning the fillets once.

Preheat the oven to 425 degrees. Line a shallow baking pan with aluminum foil and grease with a little of the melted butter.

In a small dish, combine the orange zest, brown sugar, chili powder and minced garlic. Rub the marinated salmon with the brown sugar mixture. Place in the pan and drizzle with the remaining melted butter.

Bake for 8 to 12 minutes.

Yield: 4 servings.

Nutrition information per serving: 327 calories, 17 grams fat (47 percent fat calories), 10 grams carbohydrate, 107 milligrams cholesterol, 363 milligrams sodium, 33 grams protein.