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From “Spices of Life,” by Nina Simonds (Knopf, 2005) for Ginger Honey-Glazed Salmon 4 to 6 servings

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

For the ginger-honey marinade:
1/2 cup orange juice
1/4 cup soy sauce
2 tablespoons minced fresh ginger
2 tablespoons honey or maple syrup
1 teaspoon toasted sesame oil

For the salmon:
4 to 6 salmon steaks or fillets (about 6 ounces each), rinsed and patted dry
About 3 tablespoons extra-virgin olive oil for the grill

To make the marinade, mix the orange juice, soy sauce, ginger, honey or maple syrup, and sesame oil in a 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.

Place the salmon in a single layer in a shallow pan. Pour half the marinade on top and turn to coat all sides. Set the salmon aside for a couple of minutes as time allows, cover and refrigerate for 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 the marinade, until opaque throughout, about 10 minutes per inch of thickness. Serve with the remaining marinade spooned on top.

We serve the salmon on a bed of lettuce with whole wheat couscous from trader joes… yummmy.

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