Salmon with Tangerine Glaze

We all know how healthy salmon is...so we're trying to eat more of it around here. I have to admit it's not my favorite--something about the texture. But with a flavorful glaze like this, I'll eat my fair share.


The original recipe calls for a delicious citrus and wine spread from the California winery Viansa. You can substitute orange marmalade, but might want to add a tablespoon or so of sugar to sweeten things up.


Hint: Make this from now and into the summertime and chill for several hours. Serve it over spinach with a little extra glaze as dressing and even more of the scallions and almonds on top. A great main course salad to eat outside on the patio.


Salmon with Tangerine Glaze
Makes six servings.


2 tablespoons honey
1/4 teaspoon ground ginger
1/4 cup tangerine or orange marmalade
1/4 cup country-style or Dijon mustard
2 tablespoons balsamic vinegar
2 1/2 to 3 pounds bonelss, skinless salmon filets, cut into 6 equal pieces
1/4 cup thinly sliced green onions (including green parts)
3 tablespoons sliced almonds. toasted


Blend first five ingredients thoroughly. Place salmon in foil-lined baking pan. Pour glaze evenly over filets. Wrap foil tighly around salmon and bake at 350 degrees for 35 to 45 minutes. Remove from oven, unwrap and place on serving platter. Garnish with onions and almonds.