Orange Rosemary Salmon Recipe

Pre-heat oven to 350F and spray casserole dish with cooking spray.

Rinse fish in salted water (see note below), pat dry and place fillets onto prepared baking dish.

Lightly season with salt and black pepper. In small saucepan over medium-high heat, place margarine, brown sugar, juices, 1/2 fish bouillon cube, chopped herbs and salt. Press bouillon cube with a fork to dissolve.

Bring sauce to a medium boil. Once sauce becomes syrupy, stir in garlic and remove from heat. Drizzle sauce over the salmon, reserving at least 2 to 3 tablespoons of sauce for later. Bake salmon uncovered for 12 to 15 minutes or until opaque throughout. Remove from oven and change setting to broil.

Meanwhile, drizzle remaining sauce on top of baked salmon and place on top oven rack. (If sauce has become too thick, add an additional tablespoon of orange juice and stir.) Broil salmon for 1 to 2 minutes, or just until it begins to brown on edges. Remove from oven and serve immediately.

Garnish with a sprig of fresh rosemary.

Note: Rinsing Fish: To avoid bland, watery-tasting fish, always rinse your fish in salty water. Add salt to large bowl half-full of water (about 1 1/2 tablespoons salt with 6 cups water). Briskly dunk fish into salted water, rubbing the surface to remove scales and other debris. Then gently pat fillets dry with paper towels and transfer to plate.