Glazed salmon fillet

Ingredients for 4 servings:

• 250 g salmon fillet(s) (fresh or thawed)
• 3 tbsp almonds, sliced
• 1 tbsp Balsamic vinegar, white
• 2 tbsp port wine, red
• 50 ml orange juice
• 3 tbsp marmalade (orange)
• Pepper, white
• Salt
• 1 tsp butter

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

with orange-almond glaze, as a starter

Preheat the oven to 160°C. Cut the salmon fillet into four portions, season with salt and pepper. Melt 1 teaspoon of butter in a pan and brown the almonds, stirring constantly. Deglaze with balsamic vinegar, port wine, and orange juice. Add the orange marmalade, melt over low heat, and simmer until the liquid has evaporated. Season generously with white pepper. Carefully toss the salmon pieces in the marmalade and place them, marmalade-side down, on a baking sheet lined with baking paper. Spread the remaining marmalade and almond mixture over the fillets, including the edges, so that the fillets are completely coated with marmalade. Bake in the oven for 15-20 minutes. The marmalade should be brown and caramelized. Serve as a starter with lamb’s lettuce and orange dressing. You can also prepare the fish a few hours before your guests arrive and let it marinate, covered. Of course, you can also use other types of fish or leaf salads.