Salmon is a healthy, versatile fish. I like it however it's prepared, but this unique blend of flavors with pesto and orange is one of my favorites.
2 heaping tbsp prepared pesto
2 salmon fillets
1 orange, juiced
2 tbsp dry white wine
2 tbsp orange marmalade
1 tsp cornstarch
1 tbsp cold butter
2 tbsp slivered almonds or pine nuts, toasted (optional)
To make the sauce, heat fresh-squeezed orange juice over medium-high heat until it's reduced by half. In a small bowl, mix the wine, marmalade and cornstarch. Add the marmalade mixture to the reduced orange juice. Simmer for a few seconds, and whisk in butter.
Heat the oven to 400 degrees. Rinse salmon and pat dry. Put fillets on a lightly oiled small baking pan. Spread a thin layer of pesto, no more than ¼ inch, evenly over the top of each fillet. Bake until the salmon just starts to turn opaque, with a trace of bright orange in the middle, 10 to 15 minutes depending on the thickness of the salmon.
Toast slivered almonds or pine nuts until lightly browned. Watch carefully since they burn easily.
Slide a spatula between the salmon and skin, then lift to remove the skin before moving the salmon to the plate. Ladle the orange sauce over salmon. Sprinkle with nuts, if desired. Serve with lemon orange pilaf.