From Episode 2: Fat Chat

• 1 spray Canola Cooking Spray
• 3 lbs. Salmon fillet
• ¼ tsp. Salt
• ¼ tsp. black pepper, freshly ground
• 3 tbsp lactose-free unsalted stick margarine
• 3 tbsp light brown sugar, firmly packed
• 1/3 cup orange juice, freshly squeezed
• 2 tsp lemon juice, freshly squeezed
• ½ large fish bouillon cube
• 1 tbsp chopped fresh rosemary leaves
• 1 tsp chopped fresh thyme leaves
• ¼ tsp salt
• 1 tsp finely chopped garlic (about 1 large clove)
• 1 tbsp orange juice, freshly squeezed (optional)

Preheat oven to 350º F and spray casserole dish with PAM®. Rinse fish in salted water, pat dry and place fillets onto prepared baking dish. Lightly season with salt and black pepper. In small saucepan over medium-high heat, place margarine, brown sugar, juices, ½ fish bouillon cube, chopped herbs and salt. Press bouillon cube with a fork to dissolve. Bring sauce to a medium boil. Once sauce becomes syrupy, stir in garlic and remove from heat. Drizzle sauce over the salmon, reserving at least 2-3 tbsp of sauce for later. Bake salmon uncovered for 12-15 minutes or until opaque throughout. Remove from oven and change setting to broil. Meanwhile, drizzle remaining sauce on top of baked salmon and place on top oven rack. (If sauce has become too thick, add an additional tbsp of orange juice and stir.) Broil salmon for 1-2 minutes, or just until it begins to brown on edges. Remove from oven and serve immediately.