Ginger Marmalade Salmon

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Ginger Marmalade Salmon
Ginger Marmalade Salmon
1/3 cup Smucker's Sweet Orange Marmalade
1/4 cup lime juice
1 tsp. grated fresh ginger
2 salmon fillets (about 6 oz. each)
Sea salt and freshly ground pepper
Wondra Flour
1/2 tbsp. oil
Prep time: 10 minutes, Cook time: 20 minutes

Combine marmalade, lime juice and ginger in a
small saucepan and bring to a boil. Reduce heat
and simmer over very low heat for 10 minutes.
Meanwhile, rinse salmon and pat dry. Season with
salt and pepper, then dredge well in flour. Heat oil
in a skillet over medium-high heat until it just begins
to smoke. Add salmon and cook for about 3 to 5
minutes per side or until well-browned on both
sides. When salmon is cooked to your liking,
remove from skillet and drizzle with remaining glaze.

Makes 2 servings.

Tip! Both the Honey JalapeƱo and Blueberry
Balsamic Salmon (see separate recipes) can be
pan-seared with this method, if preferred.

Wine Pairing: Chateau Ste. Michelle Riesling
This bright and fresh wine pairs perfectly with the
sweet tang of this salmon.
Wine Suggestion

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