Fresh ginger tickles this salmon with a little heat. If weather doesn't permit grilling, cook in a grill pan on the stovetop.
INGREDIENTS (for 4 servings):
- 1/4 cup orange juice
- 1/4 cup tamari or soy sauce
- 1/4 cup horseradish mustard
- 2 tablespoons grated fresh ginger
- 2 tablespoons honey
- 4 salmon fillets (about 1 inch thick)
- Hot cooked rice
- Lemon slices
- Garnish: green onions, chopped fresh parsley
COMBINE first 5 ingredients in a shallow dish; add salmon. Cover and chill 30 minutes, turning once.
REMOVE salmon from marinade, reserving marinade. Bring marinade to a boil in a small saucepan.
GRILL salmon, covered with grill lid, over medium-high heat (350 degrees to 400 degrees) about 6 minutes on each side or until fish flakes easily when tested with a fork, basting frequently with reserved marinade.
ARRANGE salmon over rice; drizzle with any remaining marinade. Serve with lemon slices, and garnish, if desired.
Reprinted with permission of Southern Living® magazine. All rights reserved.