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Sunshine Salmon
Recipes
Sunshine Salmon
4 servings
45 minutes total

Ingredients

  • 2 cloves garlic, finely chopped
  • 1 tablespoon fresh dill, finely chopped
  • 2 oranges
  • ½ cup sweet white wine (or chicken broth)
  • 4 salmon fillets (1 ½ lb), skin removed
  • 1 teaspoon salt-free garlic-herb seasoning
  • ¼ teaspoon pepper
  • 2 tablespoons orange marmalade
  • 1 tablespoon country Dijon mustard
  • 1 tablespoon unsalted butter

Prep

    • Chop garlic (1 teaspoon) and dill.
    • Cut ½ orange into ¼-inch-thick slices (rounds), then cut slices into quarters. Squeeze remaining 1 ½ oranges for juice (about ½ cup).

Steps

    1. Place wine, orange juice, garlic, dill, and orange slices in large sauté pan and cover; bring to a boil on medium-high. Reduce heat to low; simmer uncovered 7 minutes.
    2. Season salmon on both sides with garlic-herb seasoning and pepper (wash hands). Add salmon to wine mixture; simmer 3–4 minutes on each side and until salmon is opaque and separates easily. Transfer salmon to serving dish.
    3. Add marmalade and mustard to wine mixture; cook and stir 1 minute or until marmalade dissolves and sauce thickens. Remove pan from heat; stir in butter (gently, so fruit stays intact). Pour sauce over salmon. Serve.
    Always check fish for bones and cook to an internal temperature of 145°F.

Amount per ¼ recipe serving: Calories 420, Total Fat 22g, Sat Fat 5g, Trans Fat 0g, Chol 105mg, Sodium 190mg, Total Carb 14g, Fiber 1g, Sugars 10g, Protein 34g, Calc 4%, Vitamin A 6%, Vitamin C 50%, Iron 6%