- 2/3 cup sage honey
- 1/4 cup fresh lemon juice, divided
- 2 tablespoons warm water (100° to 110°)
- 1 1/2 teaspoons grated peeled fresh ginger
- 1 garlic clove, minced
- 4 (6-ounce) skinless salmon fillets (1 inch thick)
- 1/2 teaspoon salt, divided
- 1 tablespoon olive oil
- 1/4 teaspoon freshly ground black pepper
- 4 cups trimmed arugula
- calories 396
- caloriesfromfat 38 %
- fat 16.6 g
- satfat 3.6 g
- monofat 8.2 g
- polyfat 3.6 g
- protein 36.9 g
- carbohydrate 25 g
- fiber 0.5 g
- cholesterol 87 mg
- iron 1.1 mg
- sodium 378 mg
- calcium 56 mg
How to Make It
Preheat oven to 350°.
Combine honey, 2 tablespoons juice, water, ginger, and garlic in a small bowl, stirring with a whisk until blended. Pour honey mixture into a 13 x 9-inch baking pan; arrange fish in pan, skinned side up. Let stand 20 minutes. Turn fish over; sprinkle fish with 1/4 teaspoon salt. Bake at 350° for 7 minutes. Remove from oven.
Brush fish with honey mixture; broil 7 minutes or until fish is browned and flakes easily when tested with a fork or until desired degree of doneness.
Combine remaining 2 tablespoons juice, remaining 1/4 teaspoon salt, oil, and pepper in a medium bowl; stir with a whisk until blended. Add arugula; toss gently to coat. Serve salad with fish.
Wine note: Honey intensifies the rich meatiness of salmon in this dish, which requires a clean, crisp wine. I love Havens Albariño 2004 from Napa Valley, California ($24). (Albariño is a Spanish white grape.) -Karen MacNeil
If sage honey isn't available, substitute alfalfa or another light-colored, mild honey. For bolder flavor, try a dark honey, such as gallberry.