Title: Guava Port-Glazed Salmon
Categories: Seafood Marinade Restaurant Lowfat
Yield: 8 Servings

MARINADE
1/2	tb	Tomato paste
1 1/2		Oz guava juice
2	tb	Port wine
		Salt and pepper to taste
1	ts	Garlic, crushed
1/2	ts	Shallots, diced
1	tb	Corn syrup
8		5-7oz salmon fillets
		Cajun spice seasoning, 1/4
		Teaspoon per fillet
SAUCE
1	ts	Olive oil
1	tb	Shallots, chopped fine
4		Oz port wine
2	c	Guava juice
1/2	c	Chicken stock
1	tb	Corn syrup
1	ts	Tomato paste
3		Sprigs tarragon, chpd fine
1/8	ts	Nutmeg
		Salt and pepper to taste
1	tb	Cornstarch
2	tb	Water
1 1/2		Oz nonfat plain yogurt

To prepare marinade: Place the tomato paste in a non reactive bowl. Whisk in the guave juice and port wine. Season with salt and pepper. Whisk in the garlic, shallots, corn syrup. Place the fillets in a pan with the marinade. Refrigerate for up to 12 hours.

To cook fillets: Preheat oven to 350 degrees. Coat both sides of fillets in the marinade liquid in the bottom of the pan. Dust them with Cajun seasoning. Bake for 11 minutes per inch of thickness.

To prepare the sauce: In a heavy bottomed saucepan, lightly saute the shallots with oil (don't brown them.) Add wine and guave juice. Bring to a boil and reduce to 1 cup. Add chicken stock and bring to a boil again. Reduce the volume to half. Whisk in corn syrup and tomato paste. Add tarragon, nutmeg and salt and pepper. If the sauce doesn't coat the back of a wooden spoon, mix cornstarch and water and add to sauce. Lightly thicken over high heat. Remove from heat. Add yogurt.

Per serving: 291 calories, 31 g protein, 16 g carbohydrate, 9 g fat, 29 percent calories as fat, 1.2 g fiber, 79 mg cholesterol, 136 mg sodium. Exchanges: 0.6 vegetable, 0.5 fruit, 4 meat.

Source: Michael Bennett, excecutive chef of Epicura Market in Miami Beach.

Miami Herald Food Section, 19 June 1997 By fatfree-request@fatfree.com on Jun 16, 1997

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