Grilled salmon with ginger-orange mustard glaze
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Fresh orange juice |
| ¼ | cup | Tamari soy sauce |
| ¼ | cup | Cream sherry |
| ¼ | cup | Dijon mustard |
| 2 | tablespoons | Fresh ginger root; grated |
| 2 | tablespoons | Honey |
| 2 | pounds | Fresh salmon fillets |
Directions
Combine orange juice, tamari, sherry, dijon mustard, ginger and honey in a large ziplock bag. Add salmon to bag; seal and marinate in refrigerator 30 minutes. Remove salmon from bag, reserve marinade.
Preheat grill or broiler. Place salmon on grill rack or broiler pan coated with cooking spray. Cook 6 minutes on each side or until fish flakes easily with a fork, basting frequently with reserved marinade.
Place remaining marinade in a saucepan. Bring to boiling. Serve with salmon.
Recipe by: Cooking Light
Posted to EAT-L Digest by Sharon Barbour <sharonb@...> on Dec 24, 1997
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