Print Options:

Salmon with Marmalade-Balsamic Sauce





Yields
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.

 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
Step 1
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
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
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
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.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories336
% Daily Value *
Total Fat 15g20%

Saturated Fat 3.1g16%
Cholesterol 84mg29%
Sodium 102mg5%
Total Carbohydrate 20g8%

Dietary Fiber 0.4g2%
Protein 29g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.