Ginger Salmon

I've had a couple of false starts with this recipe. I started to make it the first time and realized that I had thrown out my marmalade (I had vague memories of it crystalizing). The next time that I purchased salmon, I put the Tyee Fish Rub on it and then found the marmalade. This time I managed to get everything in alignment and I went ahead. I'll put the original recipe down and then tell you what Epicure-y substitutions that I made.

2 lb salmon fillet, skin removed
3/4 c orange marmalade
1/4 c sliced green onion (I substituted a few T of 3 Onion)
2 t dry white wine
1 t grated fresh ginger
1 t dijon mustard
1/2 t minced garlic (I substituted 1 t of Malay Seasoning for the garlic & cayenne)
1/4 t cayenne
1/8 t Epicure 5 Spice
3 T sliced, toasted almonds

Thaw the fish if frozen and rinse. Pat dry with paper towel and measure the thickest part. Sprinkle it with salt and pepper and place in a shallow pan. Mix all of the other ingredients (except for the almonds) and spoon it over the fish. Bake at 450F for 4-6 minutes per 1/2" thickness or till it flakes easily with a fork. Transfer the fish and sauce to a serving dish with a rim. Sprinkle the fish with the almonds.

It was really tasty and the marmalade softened out with a little bit of heat from the spices. I will definitely make this again but I think I'll spoon a little less sauce on each piece, I only had about a pound of fish this time around and I used the full recipe's worth of sauce. Still pretty good with rice and steamed veg.