1 1/2 lbs salmon fillet
1/3 cup orange marmalade
1/2 cup orange juice
1 T Dijon mustard
1 tsp. ginger
2 tsps salt free citrus-herb seasoning
Directions:
Rinse salmon fillet under cold water and pat dry with paper towels. Cut into 6 serving portions and place salmon fillets in a large zip-top bag; set aside.
In a small bowl stir together remaining ingredients. Pour into zip-top bag. Squeeze air from bag and seal. Marinate in refrigerator 30 minutes before cooking and bring to room temperature.
Light broiler and line baking sheet or boiler pan with aluminum foil.
Remove salmon from marinade and place on baking sheet. Discard marinade. Broil salmon 6 to 8 inches from heat source for 6 to 8 minutes or until cooked through. Do not overcook.
Serve immediately.
*This is a very good salmon that is a little bit different than any salmon I have made before. And it was very simple to make. I could not find the citrus-herb seasoning so I just made my own by adding some lemon zest, orange zest, thyme, oregano, basil, and rosemary to it.
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