Summer Steelhead Fishing      six fish daily limits     Lake Sammamish Kings up to 45 pounds

 

Salmon with Ginger Glaze



Thanks to its rich supply of heart-healthy omega-3 fatty acids, Salmon is a star player in the battle against cardiovascular disease.

 

  • 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" thick, skinned
  • ½ tsp salt
  • ½ tsp freshly ground black pepper

  • 1. Coat rack of broiler pan with cooking spray. Preheat broiler.

    2. 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" from heat) 8 to 10 minutes or until fish is lightly browned and opaque.

    3. Serve each fillet on top of a lightly dressed mixed green salad.

    Makes 4 Servings

    Per Serving (Without Salad): 340 cal, 31 g pro, 14 g carb, 17 g fat, 3.5 g sat fat, 90 mg chol, 0 g fiber, 485 mg sodium

    Prep Time: 10 minutes

    Cooking Time: 8-10 minutes

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