Recipes
Sunshine Salmon
4 servings
45 minutes total
Shopping list
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
- 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.
- 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.
- 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.
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%