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| 1/4 Tasse | orange juice fresh |
| 1/4 Tasse | Tamari or soy sauce |
| 1/4 Tasse | Cream sherry |
| 1/4 Tasse | Dijon mustard |
| 2 Esslöffel | Grated, peeled fresh ginger |
| 2 Esslöffel | honey |
| 4 | (6-ounce) salmon fillets |
| | (about 1 inch thick) |
| | Nonstick cooking spray |
| | Green onion fans (optional) |
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ombine juice, soy sauce, sherry, mustard, ginger and honey in a large zip-top plastic bag. Add salmon to bag; seal and marinate in refrigerator 30 minutes. Remove salmon from bag, reserving marinade. Prepare grill or broiler. Coat grill rack or broiler pan with cooking spray. Place salmon on grill rack or broiler pan. Cook 6 minutes on each side or until fish flakes easily when tested with a fork, basting frequently with reserved marinade. Place remaining marinade in a saucepan; bring to a boil. Serve with salmon; garnish with green onion fans, if desired. Makes 4 servings.
Per serving Calories 375 Fat 16g Cholesterol 115mg 1, 384mg Percent calories from fat 38%
Dallas Morning News 10/2/96 Typos by Bobbie Beers
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