• 1/2 Tbsp. orange zest
• 1/4 cup fresh orange juice
• 2 Tbsp. fresh lemon juice
• 4 salmon fillets with skin
• 1-1/2 Tbsp. firmly packed brown sugar
• 1/2 tsp. paprika
• 1/2 tsp. curry powder
• 1/2 tsp. salt
• 1/4 tsp. ground cinnamon
• 1/8 tsp. cayenne
• 1 medium lemon, quartered

Procedure

• Preheat oven to 425*F.
• Set aside orange zest aside in a small bowl.
• In a large plastic bag, combine orange juice and lemon juice. Rinse salmon and pat dry with paper towels. Add to juice mixture, seal the bag. Turn several times to coat evenly. Refrigerate for 30 minutes, turning occasionally.
• Stir brown sugar, paprika, curry powder, salt, cinnamon and cayenne into orange zest. Set aside.
• Lind a baking sheet with non-stick aluminum foil.
• remove salmon from marinade. Discard marinade. Arrange salmon with skin side down on baking sheet. Rub brown sugar mixture over salmon.. Bake for 14 minutes, or until salmon flakes easily when tested with a fork.
• To serve, use a metal spatula to lift salmon from skin. Place salmon on plates. Serve with lemon wedges to squeeze over salmon

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• 4 sliced mackerel Fish
• 150 ml of low fat yogurt

»Main Ingredients

• 2 tbsp lemon juice
• 1 tsp Salt
• 3 tbsp oil for frying
• 50 gr tomato Pasta

»Spices

• 2 bh garlic
• 2 ptg KCl Ginger
• 0.5 tbsp think
• 3 ptg KCl Turmeric
• 1.5 tbsp Salt

Method:

1. Stir-fry until fragrant spices finely. Enter the tomato paste and yogurt. Slosh average, lift
2. Smear on fish with the lemon juice, salt, spices and stir-fry until the average, and close the store in the refrigerator the night
3. Grilled fish at the top of the coals of fire until fragrant and cooked. Lift, research the blender with hot spices.

Number of portions: 4
Number of Calories: 251
Serve at: Day and Night

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