This came from the Cooking Light April 2013 Magazine. I enjoy Salmon, it is not Ryan's favorite, but I think we need some variation in our meals. This sounded tasty, although, I wasn't sure about the Orange Marmalade, I thought it was really good. Ryan's comment was "it's good.... for salmon" I don't understand why he doesn't like salmon, but that is on his tastebuds not mine.... and I am the one cooking .... so, I win! I like fish because it is quick and generally easy. I may have said this before, but, I haven't had too many experiences with cooking fish, there is a fine line between undercooked and overdone.. so I watch it carefully and for salmon I wait until it flakes easily with a fork.
The recipe says to serve with Snap Pea and Radish Saute, and Quinoa with Toasted Pine Nuts, which sound great. I had some wild rice that I wanted to use, so that's what I did instead.
Not sure why I don't have a picture of this....
Roasted Salmon with Soy-Marmalade Glaze
Hands on: 3 min Total: 24 min
1/4 cup orange marmalade
1 1/2 teaspoons low-sodium soy sauce
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
2 cloves garlic, chopped
4 (6 oz) skin-on salmon fillets
Cooking spray
2 tablespoons thinly sliced green onions
4 lemon wedges
1. Preheat oven to 450
2. Combine marmalade, soy sauce, salt, 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 boiler to high (do not remove fish from oven); broil fish an additional 3 minutes or until desired degree of doneness. Sprinkle fish evenly with green onions; serve with lemon wedges.
Serves 4
Calories 294 Fat 9.5g Protein 38.7g Carb 14.8g Fiber 0.4g Chol 99mg
Iron 1.1mg Sodium 423mg Calc 23mg
For the Wild Rice:
Just cooked it according to package, served with salmon over.
YUM
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