Salmon with Marmalade-Balsamic Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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I started experimenting with balsamic vinegar, Jenifer-Joan Lauren says, and wanted to use it in more things. She often serves salmon, and the vinegar soon became an integral part of a sauce for the fish. If desired, garnish portions with small rosemary sprigs. Ingredients:
1 boned salmon fillet (1 1/4 lb.; maximum 1 1/2 in. thick) |
about 1/4 teaspoon fresh-ground pepper |
1 teaspoon minced fresh rosemary leaves or crumbled dried rosemary |
1/3 cup orange marmalade |
1/3 cup balsamic vinegar |
1/2 cup thin slices red onion |
salt |
Directions:
1. Rinse salmon, pat dry, and lay skin down in a lightly oiled shallow 3-quart casserole (about 9 by 13 in.). Rub 1/4 teaspoon pepper over salmon.
2. Bake in a 400° oven until fish is opaque but still moist-looking in center of thickest part (cut to test), about 15 minutes.
3. Meanwhile, in a 1- to 1 1/2-quart pan over high heat, combine rosemary, marmalade, balsamic vinegar, and onion. Boil, stirring often, until reduced to 1/2 cup.
4. Cut salmon into equal pieces; use a wide spatula to transfer to plates. Spoon onion mixture over and around salmon. Add salt to taste.
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