Honey-Ginger Glazed Salmon with Arugula 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.

Yield:

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

Recipe from

Nutritional 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

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

Preparation

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.

Preheat broiler.

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

Note:

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

Marcia Whyte Smart,

October 2005