Orange-Pecan Salmon

Submitted By: Mildred H. Edwards

Ingredients

• 1 cup chopped pecans, toasted
• 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)

Instructions

In a small bowl, combine the first five ingredients. Pour 1 cup marinade into a large resealable plastic bag. Add salmon; seal bag and turn to coat. Refrigerate for up to 30 minutes. Set aside remaining marinade.

Drain and discard marinade from salmon. Place fillets in a greased 11-x-7-inch baking dish. Bake, uncovered, at 350º for 20-25 minutes or until fish flakes easily with a fork.
In a small saucepan, bring reserved marinade to a boil; cook until liquid is reduced to 3/4 cup. Serve with salmon.