Ginger Glazed Salmon


This recipe from Worldwide Ward Cookbook was submitted by Stephanie Thompson.

¼ C. packed brown sugar
2 Tbsp. Dijon mustard
1 Tbsp. grated fresh or 1 tsp. ground ginger
4 6-oz wild Pacific salmon fillets, about 1-inch thick, skinned
½ tsp. salt
½ tsp. freshly ground black pepper

Coat rack of broiler pan with cooking spray. Preheat broiler. In small bowl, whisk sugar, mustard and ginger. Season both sides of fillets with salt and pepper.

Place salmon on broiler rack and brush glaze on top.
Broil 6 inches from heat for 8 to 10 minutes or until fish is lightly browned and opaque. Serve each fillet on top of a lightly dressed mixed green salad. 4 servings.

I will admit that I changed the recipe but only very slightly. I didn’t have any Dijon mustard so I substituted Spicy Brown mustard. My guess is it would be great with any variety of mustard.



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