Ginger-Honey Glazed Salmon Recipe

To make marinade: Mix the orange juice, soy sauce, ginger, honey or maple syrup and sesame oil in a nonreactive saucepan and bring to a boil. Reduce the heat slightly and simmer 5 minutes. Put the mixture in a bowl and set aside to cool slightly.

To make salmon: Place the salmon in a single layer in a nonreactive shallow pan. Pour half the marinade on top and turn to coat all sides. Set the salmon aside for a couple of minutes or, if time allows, cover and refrigerate 30 minutes.

Prepare a medium-hot fire for grilling or preheat the broiler. Arrange a rack 3 to 4 inches from the heat. Brush the grill with oil, or line the broiler pan with foil and brush it with oil.

Transfer the salmon to the grill rack or the pan, discarding the marinade. Cook, brushing with some of the remaining marinade, until opaque throughout, about 10 minutes per inch of thickness. Serve with the remaining marinade spooned on top.

The marinade is a simple, versatile, made-from-scratch sauce serves as both marinade and glaze. It can also be used on firm white fish or shellfish such as cod, halibut, haddock or scallops.

Per serving: 364 calories, 54 percent calories from fat, 22 grams total fat, 94 milligrams cholesterol, 3 grams saturated fat, 34 grams protein, 7 grams carbohydrates, trace fiber, 363 milligrams sodium.