Salmon with Marmalade-Balsamic Sauce

Ingredients

• 1 1/4 pounds salmon fillet (maximum 1 1/2 in. Thick)
• 1/4 teaspoon fresh ground pepper
• 1 teaspoon minced fresh rosemary leaves or crumbled dried rosemary
• 1/3 cup orange marmalade
• 1/3 cup balsamic vinegar
• 1/2 cup thin slices red onion
• Salt

Directions

Rinse salmon, pat dry, and lay skin down in a lightly oiled shallow 3-quart casserole (about 9 by 13 in. ). Rub 1/4 teaspoon pepper over salmon.

Bake in a 400 degrees F oven until fish is opaque but still moist-looking in center of thickest part (cut to test), about 15 minutes.

Meanwhile, in a 1- to 1 1/2-quart pan over high heat, combine rosemary, marmalade, balsamic vinegar, and onion. Boil, stirring often, until reduced to 1/2 cup.

Cut salmon into equal pieces; use a wide spatula to transfer to plates. Spoon onion mixture over and around salmon. Add salt to taste.