ONLINE EXTRA: Orange-Glazed Salmon
By: Herald Staff Report,
4 cups water
2 tablespoons kosher salt
2 tablespoons sugar
1¼ pounds salmon fillet, skin removed
¼ cup orange marmalade or apricot preserves
2 tablespoons orange juice
1 teaspoon Dijon mustard
2 oranges, peeled, cut horizontally into ¼-inch slices
1 teaspoon citrus blend seasoning such as Mrs. Dash
Baby spinach leaves for serving (optional)
Mix together the water, salt and sugar. Place the salmon fillet in a large sealable bag. Pour water mixture over it. Seal bag and refrigerate 2 hours.
When ready to cook, remove salmon from the brine and rinse well under cold water. Place salmon on a plate and pat dry. Cut into 4 equal servings.
Preheat the oven to 375 degrees. Line a baking sheet with foil.
In a small saucepan over low heat, whisk together the preserves, orange juice and Dijon until smooth and melted.
Place 3 slices of orange on the baking sheet. Top with one serving of salmon. Repeat with remaining salmon and orange slices. Divide the sauce in half; set aside one half. Brush each salmon fillet with some of the sauce and sprinkle with the seasoning.
Bake for about 12 minutes, depending on thickness, or until just cooked through. Remove from the oven. Brush each salmon fillet with the remaining sauce. If using spinach, place some on each serving plate. Using a spatula, carefully place salmon fillet with the orange slices on top of the spinach. Serve with steamed vegetables and rice pilaf if desired.
Yield: Serves 4.
Approximate nutritional analysis per serving: 379 calories, 42 percent of calories from fat, 18 grams fat (4 grams saturated), 22 grams carbohydrates, 32 grams protein, 412 milligrams sodium, 89 milligrams cholesterol, 2 grams fiber.