Roasted Salmon with Soy-Marmalade Glaze |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Serve with Snap Pea and Radish Sauté and Quinoa with Toasted Pine Nuts. Or serve with Soba Noodle Salad and Wilted Spinach with Fresh Chile. There are a number of sustainable salmon options available; look for U.S.-caught and U.S.-farmed fish. Ingredients:
1/4 cup orange marmalade |
1 1/2 teaspoons lower-sodium soy sauce |
1/2 teaspoon kosher salt |
1/2 teaspoon freshly ground black pepper |
2 garlic cloves, chopped |
4 (6-ounce) skin-on salmon fillets |
cooking spray |
2 tablespoons thinly sliced green onions |
4 lemon wedges |
snap pea and radish saut |
quinoa with toasted pine nuts |
soba noodle salad |
wilted spinach with fresh chile |
Directions:
1. Preheat oven to 450°.
2. Combine marmalade, soy sauce, salt, black pepper, and garlic in a small bowl. Arrange salmon fillets, skin sides down, on a foil-lined baking sheet coated with cooking spray. Brush fish fillets evenly with half of marmalade mixture. Bake fish fillets at 450° for 4 minutes.
3. Heat broiler to high (do not remove fish from oven); broil fish 6 minutes. Spoon remaining marmalade mixture onto center of fillets. Broil fish an additional 3 minutes or until desired degree of doneness. Sprinkle fish evenly with green onions; serve with lemon wedges.
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