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Ingredients
- 1 • 1 2-pound fresh or frozen salmon fillet, skin removed
- • Salt and ground black pepper
- 3/4 • 3/4 cup orange marmalade
- 2 • 2 green onions, sliced (1/4 cup)
- 1 • 1 clove garlic, minced
- 2 • 2 teaspoons dry white wine
- 1 • 1 teaspoon grated fresh ginger
- 1 • 1 teaspoon Dijon-style mustard
- 1/4 • 1/4 teaspoon cayenne pepper
- 1/8 • 1/8 teaspoon five-spice powder
- 3 • 3 tablespoons sliced almonds, toasted
- • Steamed asparagus (optional)
Preparation
Step 1
1. Thaw fish, if frozen. Preheat oven to 450 degree F. Rinse fish; pat dry with paper towels. Measure the thickest portion of the fillet. Season salmon with salt and pepper. Place in a shallow baking pan; set aside.
2. In a small bowl stir together marmalade, green onions, garlic, wine, ginger, mustard, cayenne pepper, and five-spice powder. Spoon mixture over salmon.
3. Bake, uncovered, for 4 to 6 minutes per 1/2-inch thickness or until salmon flakes easily when tested with a fork. Transfer fish and glaze to a serving dish with a lip. Sprinkle with almonds. Serve with steamed asparagus, if desired. Makes 8 servings.
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