• 1 tablespoon brown sugar
• 1 tablespoon Dijon mustard
• 1 tablespoon soy sauce
• 1 teaspoon ground ginger
• 4 skinless salmon fillets (4 ounces each)
• 1/4 cup chopped walnuts
In a large resealable plastic bag, combine the brown sugar, mustard, soy sauce and ginger; add the salmon. Seal bag and turn to coat; refrigerate for 30 minutes, turning occasionally.
Drain and discard marinade. Place salmon on a foil-lined baking sheet coated with cooking spray. Broil 4-6 in. from the heat for 7-9 minutes or until fish flakes easily with a fork, sprinkling with walnuts during the last 2 minutes of cooking. Yield: 4 servings.
Originally published as Walnut Ginger Salmon in Healthy Cooking December/January 2010, p15