7
1/4 cup ginger marmalade
1/4 cup orange marmalade
2 tsp soy sauce
1 whole boneless salmon fillet, about 1.5 to 2 kg
2 limes
fresh dill
Preheat oven to 500F (260C). In a small bowl, stir marmalades with soy sauce. Place salmon, skin-side down, on an ungreased baking sheet. Spoon half of marmalade glaze overtop and spread to cover salmon. Roast, uncovered, in centre of 500F (260C) oven for 5 minutes.
Remove from oven. Baste with any pan juices, then spoon remaining glaze overtop. Return to oven for 7 minutes if salmon is 1-1/2 inches (3.5 cm) thick at its thickest point. If salmon is 2 inches (5 cm) thick, cook for 10 more minutes. Then remove from oven.
Slice 1 lime in half and squeeze all of juice evenly over salmon. Remove salmon to a platter. (If you slip a metal turner between fish and skin, you may be able to loosen fish and leave skin on baking sheet.) Serve scattered or surrounded with fresh dill and wedges of lime for guests to squeeze juice overtop.
Calories 370, Protein 34g, Carbohydrates 15g, Fat 18.9g, Fibre 1g, Sodium 182mg.
A three-ingredient marmalade glaze perfectly finishes a side of salmon for your holiday brunch centrepiece. It takes just a few minutes to prepare and 12 minutes to roast--or cook it a day ahead and serve chilled.