Glazed Teriyaki Salmon
1/3 cup orange juice
1/3 cup teriyaki sauce
1/4 cup dry white wine
1 tablespoon vegetable oil
1 teaspoon ground ginger
1 teaspoon dry mustard
2 teaspoons lemon juice
Pinch of sugar
1 garlic clove, minced
1/2 teaspoon freshly ground pepper
4 (6-ounce) salmon fillets
Combine first 10 ingredients in a large ziptop plastic bag;
add salmon fillets. Seal bag and chill 30 minutes, turning
once.
Remove fillets from marinade, reserving marinade. Place
fillets in a 9x13-inch baking pan. Bake at 450 degrees for
10 minutes or until fish flakes easily with a fork. Remove
from oven; keep warm.
Bring reserved marinade to a boil in a small heavy saucepan;
cook, stirring often, 6 to 8 minutes, or until reduced by
half. Pour over fillets.
DOT in Mississippi
http://www.nancyskitchen
