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TOTAL TIME: Prep: 10 min. + marinating Bake: 20 min.
MAKES: 2 servings

Ingredients

  • 1/2 cup chopped pecans, toasted
  • 1/2 cup orange marmalade
  • 1/4 cup reduced-sodium soy sauce
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 salmon fillets (6 ounces each and 1 inch thick)

Nutritional Facts

1 fillet with 3 tablespoons sauce equals 582 calories, 32 g fat (5 g saturated fat), 85 mg cholesterol, 1,134 mg sodium, 44 g carbohydrate, 3 g fiber, 33 g protein.

Directions

  1. In a small bowl, combine the first five ingredients. Pour 1/2 cup marinade into a large resealable plastic bag. Add the salmon; seal bag and turn to coat. Refrigerate for up to 30 minutes. Set aside remaining marinade.
  2. Drain and discard marinade from salmon. Place salmon in a greased 11-in. x 7-in. baking dish. Bake, uncovered, at 350° for 20-25 minutes or until fish flakes easily with a fork.
  3. In a small saucepan, bring reserved marinade to a boil; cook until liquid is reduced to 1/3 cup. Serve with salmon. Yield: 2 servings.
Originally published as Orange-Pecan Salmon for Two in Taste of Home

Nutritional Facts

1 fillet with 3 tablespoons sauce equals 582 calories, 32 g fat (5 g saturated fat), 85 mg cholesterol, 1,134 mg sodium, 44 g carbohydrate, 3 g fiber, 33 g protein.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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