Source: Enlitened Kosher Cooking by Nechama Cohen

A salmon dish with the added touch of lemon and orange flavor.

Servings

1 lb salmon fillet
1 tsp olive oil
1 cooking spray
0.5 cup white wine (dry)
0.5 cup balsamic vinegar
2 tbsp Tea, herbal, Mandarin Orange Spice, brewed
1 tbsp orange juice
1 tbsp low sugar orange marmalade (or apricot)
2 tsp fresh lemon juice
2 tbsp brown sugar substitute, granulated (equal to 2 tablespoons brown sugar)
1 tsp grated orange peel
0.5 tsp grated lemon rind

1 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.
2 Cook until done, about 6 minutes on each side.
3 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.
4 Pour into a small saucepan and boil until reduced to a bubbly glaze.
5 Remove the fish to a serving plate, pour the glaze over it and serve.

You may choose to garnish this dish with orange slices and mint leaves. 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.