ORANGE GLAZED SALMON

2 POUNDS SALMON FILLETS (SKINLESS)
3/4 CUP ORANGE MARMALADE
2 GREEN ONIONS, THINLY SLICED
1 GARLIC CLOVE, MINCED
2 TEASPOONS DRY WHITE WINE
1 TEASPOON FRESH GINGER, GRATED
1 TEASPOON DIJON MUSTARD
1/4 TEASPOON CAYENNE PEPPER
PINCH OF FIVE-SPICE
3 TABLESPOONS SLICED ALMONDS, TOASTED


PREHEAT OVEN TO 450.


RINSE FISH; PAT DRY WITH PAPER TOWELS.


SEASON SALMON WITH SALT & PEPPER.  PLACE IN A SHALLOW BAKING PAN; SET ASIDE.


IN A SMALL BOWL STIR TOGETHER MARMALADE, GREEN ONIONS, GARLIC, WINE, GINGER, CAYENNE PEPPER, AND FIVE SPICE.


SPOON MARMALADE MIXTURE OVER SALMON.


BAKE, UNCOVERED, FOR 8 MINUTES OR UNTIL SALMON FLAKES EASILY WHEN TESTED WITH A FORK.


TRANSFER SALMON WITH GLAZE TO A SERVING DISH.


SPRINKLE WITH ALMONDS.


SERVE WITH STICKY RICE AND ASPARAGUS, IF DESIRED.


MAKES 8 SERVINGS.