Yield: 5 servings

Susannah sent us this and we “litened” it up


  • 1 pound salmon fillet
  • 1 teaspoon olive oil
  • non-stick cooking spray
  • 1/2 cup dry white wine
  • 1/2 cup balsamic vinegar
  • 2 tablespoons orange spice tea
  • 1 tablespoon orange juice
  • 1 tablespoon sugar-free orange or apricot marmalade
  • 2 teaspoons lemon juice
  • brown sugar substitute equal to 2 tablespoons brown sugar, or sugar substitute equal to 2 teaspoons sugar
  • 1 teaspoon orange rind, grated
  • 1/2 teaspoon lemon rind, grated


  • orange slices
  • mint leaves


Brush both sides of fish with a tiny bit of olive oil and brown in a non-stick frying pan sprayed with non-stick cooking spray. Cook until done, about 6 minutes on each side. Meanwhile, in a medium-sized bowl, combine wine, vinegar, orange spice tea, orange juice, marmalade, lemon juice, sugar substitute, lemon and orange rinds, and mix. Pour into a small saucepan and boil until reduced to a bubbly glaze. Remove the fish to a serving plate, pour the glaze over it, garnish and serve.

Optional Serving Suggestion:
Once the glaze is reduced, it can be poured over the fish in the frying pan, brought to a boil, and then removed together to a serving plate.

Nutrition Facts: Serving size (piece) 1 (oz) 4 (g) 120 Calories 184 Protein (g) 19 Carbs (g) 1.2 Fat (g) 6.8 Sat. Fat (g) 1.2 Cholesterol (mg) 53 Sodium (mg) 44 Calcium (mg) 13 Fiber (g) 0 Exchanges: Medium-fat protein 3