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Parve
Medium
4 Servings
Allergens 
No Allergens specified
30 Minutes
Diets
The gorgeous glaze on this fish tastes as good as it looks!
1/4 cup lime juice (about 2 large limes), including pulp
1/4 cup orange juice, including pulp
1/4 cup Tuscanini Apricot Jam
1 tablespoon sugar
1-2 tablespoons Kedem White Cooking Wine or other sweet white wine
2 teaspoons freshly grated ginger or 2 cubes Gefen Frozen Ginger (or 1 teaspoon powder)
2 teaspoons margarine (use soy-free, if needed) or oil
4 5-oz. fillets salmon, rinsed and dried
pinch of salt
pinch of pepper
Combine first 6 ingredients in a small saucepan and bring to a boil. Lower heat and simmer 5 minutes, until sauce is reduced to almost half. Remove from heat; stir in the oil or margarine. Set aside.
While sauce is cooking, grease a skillet and place over medium-high heat. Sprinkle salmon with salt and pepper on both sides, and cook for 6-8 minutes per side, or until well browned on both sides. Spoon sauce over salmon and serve.
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