Ingredients

• 2 cloves garlic, finely chopped
• 1 tablespoon fresh dill, finely chopped
• 2 oranges
• ½ cup sweet white wine (or chicken broth)
• 4 salmon fillets (1 ½ lb), skin removed
• 1 teaspoon salt-free garlic-herb seasoning
• ¼ teaspoon pepper
• 2 tablespoons orange marmalade
• 1 tablespoon country Dijon mustard
• 1 tablespoon unsalted butter

Prep

• Chop garlic (1 teaspoon) and dill.
• Cut ½ orange into ¼-inch-thick slices (rounds), then cut slices into quarters. Squeeze remaining 1 ½ oranges for juice (about ½ cup).

Steps

1. Place wine, orange juice, garlic, dill, and orange slices in large sauté pan and cover; bring to a boil on medium-high. Reduce heat to low; simmer uncovered 7 minutes.
2. Season salmon on both sides with garlic-herb seasoning and pepper (wash hands). Add salmon to wine mixture; simmer 3–4 minutes on each side and until salmon is opaque and separates easily. Transfer salmon to serving dish.
3. Add marmalade and mustard to wine mixture; cook and stir 1 minute or until marmalade dissolves and sauce thickens. Remove pan from heat; stir in butter (gently, so fruit stays intact). Pour sauce over salmon. Serve.
Always check fish for bones and cook to an internal temperature of 145°F.

Ingredients

• 1 ½ lb fresh asparagus spears
• 3 tablespoons smoked almonds
• 1 oz Manchego (or Parmesan) cheese
• 1 cup grape tomatoes
• 1 teaspoon canola oil
• ¼ cup seasoned rice vinegar
• ¼ teaspoon pepper

Steps

1. Cut asparagus into bite-size pieces, discarding tough root ends. Chop almonds. Remove rind from cheese; grate cheese. Halve tomatoes.
2. Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Place oil in pan, then add asparagus; cook and stir 3 minutes.
3. Stir in tomatoes, vinegar, and pepper; cook and stir 2–3 more minutes until tomatoes and asparagus soften. Remove pan from heat; sprinkle with nuts and cheese. Serve.
Chef's Tip: If you're cooking Kosher for Passover, use vegetable oil and white vinegar instead of canola oil and rice vinegar.