Makes 4 servings

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.

How to Make It

Step 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.

Step 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.

Step 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.

Step 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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