4 salmon fillets
1/2 cup pineapple preserves
1½ tbsp. lime juice
1 tbsp. Dijon mustard
1½ bottled ground fresh ginger
1 tsp. minced garlic
1 tsp. soy sauce
1/4 tsp. salt
Place fillets in a 13 x 9 glass baking dish coated with cooking spray. Combine
preserves and remaining ingredients; pour over fillets.
Bake at 425° for 15 minutes or until fish flakes easily when tested with a fork.
4 servings
No comments:
Post a Comment