Pre-heat oven to 350 degrees and spray casserole dish with Pam. Rinse fish in salted water (see note below), 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, 1/2 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 Tbs. 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 Tbs. of orange juice and stir.) Broil salmon for 1 to 2 minutes, or just until it begins to brown on edges. Remove from oven and serve immediately. Garnish with a sprig of fresh rosemary and serve with something at least semi-green, please.

Note: Rinsing Fish: To avoid bland, watery-tasting fish, always rinse your fish in salty water. Add salt to large bowl half-full of water (about 1 1/2 Tbs. salt with 6 C. water). Briskly dunk fish into salted water, rubbing the surface to remove scales and other debris. Then gently pat fillets dry with paper towels and transfer to plate. Season and cook according to directions.

Variations: Don't substitute the freshly squeezed orange juice for some prepackaged store-bought variety. The thyme and black pepper aren't absolutely essential, but everything else is. Curiously enough, this recipe won't work with dark brown sugar (it burns too readily).

Tips: The orange-rosemary glaze should be thick prior to ladling over the fish. Most of the glaze runs off while baking, so it's important to reserve a little extra sauce to add at the end.

Yield: 6 servings