Orange-Ginger Glazed Salmon

When the temperatures drop, cravings for comfort food and seasonal cocktails rise. This menu, created by Eddie’s of Roland Park, delivers relief from the winter doldrums while also keeping you fit as a fiddle!

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Orange-Ginger Glazed Salmon

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Course

Main Dish

Ingredients

• 2 pounds fresh salmon fillet, whole fillet
• 3/4 cup Asian Gourmet Hoisin Sauce
• 1/2 cup McCutcheon’s Sweet Orange Marmalade
• 1 Tablespoon fresh ginger, grated fine
• 1 teaspoon Sriracha
• 3 scallions, chopped
• 1 orange, sliced for garnish

Course Main Dish Ingredients 2 pounds fresh salmon fillet, whole fillet 3/4 cup Asian Gourmet Hoisin Sauce 1/2 cup McCutcheon’s Sweet Orange Marmalade 1 Tablespoon fresh ginger, grated fine 1 teaspoon Sriracha 3 scallions, chopped 1 orange, sliced for garnish

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Instructions

1. Preheat the oven to 425 degrees. Line a sheet pan with aluminum foil. Spray the foil with no-stick cooking spray.
2. Place the salmon fillet skin side down on the prepared pan.
3. In a medium bowl, whisk together hoisin sauce, marmalade, ginger and sriracha. Spread half of the mixture over the surface of the salmon. Roast in a 425-degree oven for 10 minutes. Baste the surface with more sauce, then continue to roast for another 5 minutes until salmon is evenly browned on the surface and opaque in the middle.
4. Transfer salmon to a platter. Top with orange slices and chopped scallions.

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