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Honey-Ginger Glazed Salmon with Arugula Salad

Honey-Ginger Glazed Salmon with Arugula Salad
Yield

4 servings (serving size: 1 fillet and about 1/2 cup salad)

Serve an elegant, company-worthy dinner in just 40 minutes. A mixture of lemon juice, honey, ginger, and garlic acts as both a marinade and a glaze for the salmon.

Ingredients

  • 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

Nutrition Information

  • 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

  1. Preheat oven to 350°.

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  2. 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.

  3. Preheat broiler.

  4. 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.

  5. 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.

  6. 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

Cook's Notes

If sage honey isn't available, substitute alfalfa or another light-colored, mild honey. For bolder flavor, try a dark honey, such as gallberry.