I have wanted to glaze salmon forever. But it seemed like every time I tried, the glaze just slid right off the fish. Well there are these things called directions. It kinda helps when you look ’em up. The secret, apparently, is cornstarch. The end result was a flavorful fish with just the right amount of citrusy bite. Serves 2.
- 2 4 oz. salmon fillets
- 3 tablespoons orange marmalade
- 2 tablespoons tamari
- 1 tablespoon water
- 1 1/2 teaspoons cornstarch
- 1 teaspoon freshly grated ginger
- Preheat oven to 450 degrees.
- In a small saucepan over low heat, mix the marmalade, tamari, and ginger.
- Mix the cornstarch with the water until smooth and add to the saucepan.
- Whisk until well combined.
- Arrange the fillets in a shallow baking dish.
- Spoon half the glaze over the top.
- Bake for 16-18 minutes, basting halfway through.
Ooh…I think I’ll try this with tofu! That glaze sounds delish!
I’ve never been able to glaze it either, but this looks totally doable. Lots of great recipes here. Glad you followed me on Twitter. Laurie McLean is fantastic!
Wow that salmon looks delicious! That glaze make it even more delectable
OK, I did this with tofu and it was incredible! I managed to find a marmalade with only fruit juice as a sweetener (I cut down on my sweets intake earlier in the year and now find I’m very sensitive to the taste of sugars–a little goes a lot farther than it used to!). I also added red pepper flakes and garlic to balance the sweetness. Delicious! My husband suggested adding bell pepper strips and carrots to the baking pan next time.
Oh that’s a marvelous idea. I love bell pepper!