1poundsalmon or steelhead trout fillet, skin on,
1tablespoonolive oil (optional),
1teaspoonfresh rosemary leaves, finely chopped,
1cupfreshly squeezed orange juice,
1/4cupdry white wine,
1tablespoonfresh lemon juice,
1/2teaspoongrated fresh ginger,
1Heat oven to 450 degrees.
2Combine ingredients for glaze (orange juice through salt) in a small sauce pan. Bring to a boil; reduce heat to medium-low and simmer 25 minutes until reduced to the consistency of cream.
3Place salmon or steelhead, skin side down, in a shallow stainless or glass baking dish. Combine vinegar, oil and rosemary and brush or pour over top of fish.
4Bake fish 15 minutes or until a meat thermometer inserted in center of fillet reads 140 to 145 degrees. Divide fish into serving portions and spoon glaze over top
No Nutritional Information Available