Recipe by Sunset magazine
"'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. Jenifer-Joan Lauren, Maple Valley, Washington"
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1 1/4 pounds
salmon fillet (maximum 1 1/2 in. thick)
fresh ground pepper
minced fresh rosemary leaves or crumbled dried rosemary
thin slices red onion
i made this for a solo dinner and used 1 thawed frozen salmon fillet and halved the recipe for the sauce. i also used apricot preserves instead of orange marmalade b/c that's what i had on hand. the sauce was glazy and sweet. very good and quick&easy to make. i had it with steamed green beans.
This was simple and delicious! I had a jar of marmalade in my fridge that never gets used. This took care of about half of it. I will make this again because it's very quick but it tastes like I slaved away in the kitchen. My husband says that it was great!
This is very easy to make and tastes great. The sauce works well over steamed spinach as well.
My husband is not a big fan of fish, but even he was absolutely in love with this dish!
This was easy and delicious! The combination of rosemary, balsamic vinegar, and marmalade is wonderful.
Love it. A nice change for salmon.
* Percent Daily Values are based on a 2,000 calorie diet.
Salmon with Marmalade-Balsamic Sauce
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 124
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