After getting back in to town from a fantastic weekend in Key West, I still had seafood on the brain! So I was thrilled to see that Coho Salmon was on sale at the store this week.
This glaze was super tasty and super easy! I think it would be a great marinade for pork tenderloin too with the citrus and dijon flavors! I loved that this meal came together in no time...and that the leftovers were awesome over mixed greens as a salad the next day!
Broiled Salmon with Marmalade-Dijon Glaze
(Source: Cooking Light, April 2006)
1/2 cup orange marmalade
1 tablespoon Dijon mustard
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon ground ginger
4 (6-ounce) salmon fillets
1. Preheat broiler.
2. Combine first 6 ingredients in a small bowl, stirring well.
3. Place fish on a jelly-roll pan coated with cooking spray. Brush half of marmalade mixture over fish; broil 6 minutes.
4. Brush fish with remaining marmalade mixture; broil for 2 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
CALORIES 377(32% from fat); FAT 13.4g (sat 3.1g,mono 5.8g,poly 3.3g); IRON 0.8mg; CHOLESTEROL 87mg; CALCIUM 42mg; CARBOHYDRATE 27.3g; SODIUM 488mg; PROTEIN 36.6g; FIBER 0.4g
** We had this salmon with green beans and GRILLED baked potatoes...what a time saver! Simply microwave the potatoes on high for 8 minutes, then transfer to the oiled rack of a medium high heated grill for 10-15 minutes.