Ingredients
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2 lbs salmon fillets, skin removed
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3/4 cup orange marmalade
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2 green onions, sliced (1/4 cup)
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2 teaspoons dry white wine
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1 teaspoon fresh ginger, grated
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1 teaspoon dijon-style mustard
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1/4 teaspoon cayenne pepper
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1/8 teaspoon five-spice powder
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1 garlic clove, minced
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3 tablespoons sliced almonds, toasted
Instructions
- Preheat oven to 450 degree F.
- Rinse fish; pat dry with paper towels.
- Measure the thickest portion of the fillet.
- Season salmon with salt and pepper. Place in a shallow baking pan; set aside.
- In a small bowl stir together marmalade, green onions, garlic, wine, ginger, mustard, cayenne pepper, and five-spice powder. Spoon mixture over salmon.
- Bake, uncovered, for 6 to 12 minutes per 1/2-inch thickness or until salmon flakes easily when tested with a fork. (have gotten varied responses on how long this takes, so definitely test it!)
- Transfer fish and glaze to a serving dish with a lip.
- Sprinkle with almonds.
- Serve with steamed asparagus, if desired.