Broiled Salmon with Marmalade-Dijon Glaze

A former seafood and fish lover, I've somehow lost my enthusiasm for it as of late. We used to eat a lot of fish at home, and I always ordered seafood of some type when we'd go out for dinner. In the past, the one fish I never really cared for is salmon. Oddly enough, that seems to be the one I really enjoy lately. I saw this yummy looking recipe on Lovestoeat's Weblog, and thought it would be something we'd like.

This was such an easy meal (Sage actually made it in less time than it took me to prep and saute the brussel sprouts we had it with.) But even better than it's speediness, it was so very good! I don't remember our little one ever really having an interest in fish, and he devoured his and kept asking for more. It would be awesome served over brown rice, but we've had a lot of rice and pasta lately, so I just served it with a hefty serving of the brussel sprouts, and it was quite a very filling meal. The only changes I made was using one big piece of fish instead of 4 individual 6 oz. servings, and subbing out some of the marmalade for fresh orange juice and zest from our tree in the backyard. Our piece of fish was pretty thick in the middle, so it took a little longer to broil. Next time, I'd probably cut it into serving sized pieces before broiling.

adapted slightly from Lovestoeat's Weblog, originally from Cooking Light
For the glaze:
2 tbsp fresh squeezed orange juice
1 tsp orange zest
1/4 cup orange marmalade (or omit the juice and zest and increase to 1/2 cup)
1 tablespoon Dijon mustard
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon ground ginger

1 1/2 lb. piece of salmon or 4 (6-ounce) salmon fillets
Cooking spray

Preheat broiler. Combine all glaze ingredients in a small bowl, stirring well. Place fish on a jelly-roll pan coated with cooking spray. Brush half of marmalade mixture over fish; broil 6 minutes. Brush fish with remaining marmalade mixture; broil for 2 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. (With our piece of fish, we broiled for about 5 extra minutes.)