Great salmon! I made using orange marmalade, sliced oranges on top and cooking wine. I baked it in the foil for 25 minutes since my salmon was kinda thick. Was perfect and I loved that it is scaled back for 1 serving since I am the only one in my family that eats fish! Going into my Best of cookbook. Made for PRMR.
We are back to blistering heat, no a/c, and I could not face turning on the oven, so I did this in a small skillet. My fillet was not quite to thick, so I did not use a lemon slice, but opted to add some lemon juice towards the end. The combination of sweet jam with the salmon was interesting - I'd never had anything like this and it was quite nice. Cooking in foil would have preserved more juices, but it was good even without that. Quick to make, an added bonus.
Nicely flavored ~ and very quick! I used garlic salt, apricot preserves, dried parsley, the lemon slices, then poured 1/4 cup Dry Vermouth around four salmon pieces, then oven-roasted at 425F for 15 minutes. Tagged for 123 Hit Wonders, August 2012.
The first time I tasted this was at a friend's house a few weeks ago. After I raved about her salmon she proudly told me it was a Zaar recipe (I'm the Zaar pusher in our group of friends). I made this myself last week, but didn't have any peach preserves so used orange marmalade instead. Another hit! I used some White Zinfandel for the wine and we drank the rest of the bottle with our salmon. Thanks for posting this and for coming to my friend's attention, who brought it to me.
This is very nice. I like the flavors of the peach with the acidity of the lemon and the wine - and the flavors are light enough for the salmon to shine thru. Also it's very easy, and there's no clean up - which is great when you're cooking for one. I baked it in a 400 degree oven for 15 minutes. Thanks for posting MsPia! Made for My-3-Chefs event.