| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Grilling, Salmon |
4 |
Servings |
INGREDIENTS
| 1/4 |
c |
Fresh orange juice |
| 1/4 |
c |
Tamari soy sauce |
| 1/4 |
c |
Cream sherry |
| 1/4 |
c |
Dijon mustard |
| 2 |
tb |
Fresh ginger root; grated |
| 2 |
tb |
Honey |
| 2 |
lb |
Fresh salmon fillets |
INSTRUCTIONS
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@TRITON.MAYFIELD.HP.COM>
on Dec 24, 1997
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