Salmon with Citrus-Balsamic Vinaigrette

1/4 cup fresh orange juice
2 Tbsp balsamic vinegar
1 tsp grainy or Dijon mustard
1 Tbsp olive oil
1 tsp finely minced shallot
1 small clove garlic, peeled and forced through a press
2 tsp each finely chopped parsley, basil and mint
1/8 tsp salt
Freshly ground black pepper to taste
1-1/4 lbs salmon fillet

Place the orange juice, vinegar, mustard, oil, shallot, garlic, herbs,
salt and pepper in a jar. Close lid and shake well to blend. Place salmon
in a foil-lined pan and spoon a little of the vinaigrette over the fish.
Bake in a preheated 450 F oven 12 minutes per inch of thickness, or
until cooked through. Spoon the remaining vinaigrette over each serving
of fish.

Yield: 4 servings Per serving: Cals 276; Protein 26g; Fat 17g; Carbs 4g;
Sod140mg; Sat fat 4g; Monounsat fat 8g; Polyunsat fat 3g; Chol 84mg

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