Don’t you hate it when you start a recipe and at the last possible second you realize you are missing an ingredient? That is exactly what happened with this Orange-Pecan Salmon, which is missing some pecans. I think it may be time to hit up a bulk store for a giant bag of pecans so this doesn’t happen again.
Anyhow, this recipe was simple and delicious. The combination of salmon and sweet citrus is a tasty combination. Serve with sticky rice.
Orange-Pecan Salmon with Sticky Rice
Makes 4 servings
- 1 cup orange marmalade
- 1/2 cup reduced-sodium soy sauce
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 4 salmon fillets (6 ounces each and 1 inch thick)
- 1 cup chopped pecans, toasted
- Serve with: Sticky rice
1. In a small bowl, combine the marmalade, soy sauce, salt and pepper. Pour 2/3 cup marinade into a large resealable plastic bag. Add the salmon; seal bag and turn to coat. Refrigerate for up to 30 minutes. Set aside remaining marinade.
2. Drain and discard marinade from salmon. Place salmon in a greased 11-in. x 7-in. baking dish. Bake, uncovered, at 350° for 20-25 minutes or until fish flakes easily with a fork. While the salmon is baking, prepare the sticky rice according to the rice maker instructions.
3. In a small saucepan, bring reserved marinade to a boil; cook and stir until slightly thickened. Stir in pecans; serve with salmon.