My new favorite way to make salmon – so fast and easy and so amazingly delicious! The only thing I changed is that I use half the amount of marmalade she calls for – the first time, I had marmalade oozing all over the plate, coating my roasted baby red potatoes and green beans as well as my salmon. I love marmalade as much as the next Anglophile, but not on potatoes and green beans. The heat of the wasabi and dijon are perfect complements to the marmalade. And seriously, this is ready in like 8 minutes.
two salmon fillets, preferably wild king salmon from Alaska
one-half cup orange marmalade (splurge and buy the best, please)
one tablespoon Dijon mustard
one teaspoon wasabi (or, buy wasabi/Dijon mustard)
one teaspoon fresh, minced garlic
one-half teaspoon salt
one-half teaspoon cracked black pepper
one-half teaspoon fresh grated ginger
Preheat the oven to broil. Place the salmon on a tin-foil-covered baking sheet.
Mix all the ingredients, besides the salmon, in a small bowl, and stir them well. Spoon half the marmalade delight over the salmon. Use a pastry brush to coat the salmon.
Put the salmon under the broiler for six minutes, or until it’s bubbly. Immediately brush the remaining marmalade mixture over the salmon and broil for a remaining two minutes. The inside will still be a slightly darker pink than the rest of the fish, but the salmon is now succulent and ready to eat.