Ingredients
1 1/2 pounds/680g salmon fillet
1/3 cup/79ml orange marmalade
1/2 cup/120ml orange juice
1 tablespoon/5ml Dijon mustard
1 teaspoon/5ml ginger
2 teaspoons/10ml salt free citrus-herb seasoning
Directions
- Rinse salmon fillet under cold water and pat dry with paper towels. Cut into 6 serving portions and place salmon fillets in a large zip-top bag; set aside.
- In a small bowl stir together remaining ingredients. Pour into zip-top bag. Squeeze air from bag and seal. Marinate in refrigerator for 1 to 2 hours.
- Remove salmon from refrigerator 30 minutes before cooking, and bring to room temperature.
- Light broiler and line baking sheet or broiler pan with aluminum foil.
- Remove salmon from marinade and place on baking sheet. Discard marinade. Broil salmon 6 to 8 inches from heat source for 6 to 8 minutes or until cooked through. Do not overcook.
- Serve immediately.
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