Orange-Pecan Salmon for Two Recipe
- 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)
- 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.
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.