Honey-Ginger Glazed Salmon with Arugula Salad
Yield: 4 servings (serving size: 1 fillet and about 1/2 cup salad) 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 1. Preheat oven to 350°. 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.) 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 Nutritional Information Amount per serving • • • • • • • • • • • • •
Calories: 396 Calories from fat: 38% Fat: 16.6g Saturated fat: 3.6g Monounsaturated fat: 8.2g Polyunsaturated fat: 3.6g Protein: 36.9g Carbohydrate: 25g Fiber: 0.5g Cholesterol: 87mg Iron: 1.1mg Sodium: 378mg Calcium: 56mg