1-1/2 lb salmon fillet (1 inch thick)
1 cup orange juice
1 tablespoon low-sodium soy sauce
2 teaspoons peeled grated gingeroot
1 teaspoon dijon mustard
1/8 teaspoon pepper
vegetable cooking spray
makes 6 servings
Cut fish crosswise into 6 equal pieces; place fish, skin side down, in a shallow baking dish. Combine orange juice and next four ingredients and pour over fish. Cover and marinate in refrigerator for 45 minutes.
Drain fish, reserving marinade. Place fish, skin side down, on broiler pan coated with cooking spray, and broil 5-1/2 inches from heat for 13 – 18 minutes, or until fish flakes easily when teasted with fork (I like to make sure the top of the fish has become carmelized and browned before removing from broiler). Place fish on serving platees and keep warm.
Bring reserved marinade to a boil in a saucepan, and cook 3 minutes. Pour over fish.