The sweetness of orange marmalade meshes with the salty taste of soy sauce for this delectable glazed salmon creation.
Recipe courtesy of Norene’s Healthy Kitchen by Norene Gilletz.
(Whitecap; August 2007; $34.95/paperback; ISBN-13: 978-1-55285-802-8)
Nutrition: 316 calories per serving, 6.5 grams carbohydrate, 0 grams fiber, 39 grams protein, 13.5 grams fat (2.1 grams saturated), 108 milligrams cholesterol, 387 milligrams sodium, 951 milligrams potassium, 2 milligrams iron, 23 milligrams calcium
- 4 salmon fillets (6 to 8 ounces/180 to 250 grams each)
- 1/4 cup orange marmalade (preferably low-sugar or all-fruit)
- 2 tablespoons soy sauce (low-sodium or regular)
- 1 teaspoon Asian (toasted) sesame oil
- Freshly ground black pepper
- 1 Preheat the oven to 425°F. Line a baking sheet with foil and spray with cooking spray.
- 2 Arrange the salmon fillets in a single layer on the prepared baking sheet. Combine the marmalade, soy sauce, and sesame oil in a bowl and mix well. Using a pastry or barbecue brush, spread the glaze evenly overtop of the fillets. Season with freshly ground pepper. Let stand for 20 to 30 minutes.
- 3 Bake, uncovered, for 10 to 12 minutes or until the salmon is glazed and just flakes when gently pressed with a fork. Serve hot or cold.
- 4 Recipe easily doubles or triples. Keeps for up to 2 to 3 days in the refrigerator; reheats well. Freezes well for up to 2 months.