- 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
- calories 336
- caloriesfromfat 40 %
- protein 29 g
- fat 15 g
- satfat 3.1 g
- carbohydrate 20 g
- fiber 0.4 g
- sodium 102 mg
- cholesterol 84 mg
How to Make It
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.
Bake in a 400° oven until fish is opaque but still moist-looking in center of thickest part (cut to test), about 15 minutes.
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.
Cut salmon into equal pieces; use a wide spatula to transfer to plates. Spoon onion mixture over and around salmon. Add salt to taste.