Orange-Rosemary Salmon
a sweet and savory citrus glaze seasoned with garlic, rosemary and thyme 
makes a wonderful complement to salmon. 
makes 6 servings 
1   spray pam original canola cooking spray
3 lb.  salmon fillet
1/4 tsp  salt
1/4 tsp  black pepper, freshly ground
3 Tbsp  lactose free fleischmanns« unsalted stick margarine
3 Tbsp  light brown sugar, firmly packed
1/3 cup  orange juice, freshly squeezed
2 tsp  lemon juice, freshly squeezed
1/2 large  fish bouillon cube
1 Tbsp  chopped fresh rosemary leaves
1 tsp  chopped fresh thyme leaves
1/4 tsp  salt
1 tsp  finely chopped garlic (about 1 large clove)
1 Tbsp  orange juice, freshly squeezed (optional)
pre-heat oven to 350║f and spray casserole dish with pam«. 
rinse fish in salted water (see note below), pat dry and place fillets 
onto prepared baking dish. lightly season with salt and black pepper. in 
small saucepan over medium-high heat, place margarine, brown sugar, 
juices, 1/2 fish bouillon cube, chopped herbs and salt. press bouillon 
cube with a fork to dissolve. 
bring sauce to a medium boil. once sauce becomes syrupy, stir in garlic 
and remove from heat. drizzle sauce over the salmon, reserving at least 
2 to 3 tablespoons of sauce for later. bake salmon uncovered for 12 to 
15 minutes or until opaque throughout. remove from oven and change 
setting to broil. 
meanwhile, drizzle remaining sauce on top of baked salmon and place on 
top oven rack. (if sauce has become too thick, add an additional 
tablespoon of orange juice and stir.) broil salmon for 1 to 2 minutes, 
or just until it begins to brown on edges. remove from oven and serve 
garnish with a sprig of fresh rosemary and serve with something at least 
semi-green, please. 
variations: dont substitute the freshly squeezed orange juice for some 
prepackaged store-bought variety. the thyme and black pepper arent 
absolutely essential, but everything else is. curiously enough, this 
recipe wont work with dark brown sugar (it burns too readily). 
tips: the orange-rosemary glaze should be thick prior to ladling over the 
fish. most of the glaze runs off while baking, so its important to reserve 
a little extra sauce to add at the end. 
note: rinsing fish: to avoid bland, watery-tasting fish, always rinse your 
fish in salty water. add salt to large bowl half-full of water (about 1 
1/2 tablespoons salt with 6 cups water). briskly dunk fish into salted 
water, rubbing the surface to remove scales and other debris. then gently 
pat fillets dry with paper towels and transfer to plate. season and cook 
according to directions. 
difficulty: 2 
time: 20 minutes. total time: 35 minutes. 
entertaining: great. 
extra equipment: casserole dish. 
personal chef brian koning 
chef2chef recipe club member forum: 
archive: at: 
(ID: 6167) Mirror: Thu, Sep 16, 2004

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