Ingredients
1/2 cup chopped pecans, toasted1/2 cup orange marmalade1/4 cup reduced-sodium soy sauce1/8 teaspoon salt1/8 teaspoon pepper2 salmon fillets (6 ounces each and 1 inch thick)
Preparation
In a small bowl, combine the first five ingredients. Pour 1/2 cup marinade into a large resealable plastic bag. Add the salmon; seal bag and turn to coat. Refrigerate for up to 30 minutes. Set aside remaining marinade.
Drain and discard marinade from salmon. Place salmon in a greased 11x7-in. baking dish. Bake, uncovered, at 350° 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 1/3 cup. Serve with salmon.
