Salmon is a wonder. Just buy a nice fillet, season it, pop under the broiler and you have a delicious, healthy entree.
Until the hundred and eleventh time… then it all starts to feel a little dull. And you really need to switch things up. Orange Glazed Salmon anyone?
A couple years back, I joined a Community Supported Fishery (CSF). I’ve been enjoying lots of sustainably harvested seafood ever since and I finally DID hit the wall on simple broiled salmon.
But ultimately the inspiration for this recipe came from somewhere else–marmalade, in fact. What to do with a half dozen jars of orange cranberry marmalade made for the Food in Jars preserving challenge? (Though eating it all up with a spoon did cross my mind…).
I decided on Orange Glazed Salmon on an especially lazy evening. Lazy, as in, I’ve just done a mountain of homework, please help me find a simple dinner and spend a half hour in peace. Before I start on the rest.
The first attempt came out slightly scorched, but after I switched from broil to bake, all was good. I’ve even added in pea pods when I’ve had them which almost makes a meal. Easy peasy (whew!)
- ¼ cup orange marmalade
- 1 T olive oil
- 1 T balsamic vinegar
- 12 ounce salmon fillet
- Mix marmalade, olive oil and balsamic vinegar and set aside
- Salt and pepper salmon, then place skin side up in a baking dish. Bake at 350 for 10 minutes.
- Turn salmon over and top with marmalade mixture. Return to oven and bake until desired doneness, approximately 10 minutes.
- If you'd like to add pea pods, reserve 1 tablespoon of the marmalade mixture, add another tablespoon of olive oil and toss with 2 cups of pea pods, halved. Add to the baking dish when you turn the salmon over.