Prep 15 mins
Cook 10 mins
This recipe came from a Weight Watchers cookbook, but you'd never guess it's "good for you". My husband swore that he'd never eat salmon, but I made this & now he asks for it once a week!
- 2 tablespoons honey
- 2 tablespoons dry vermouth or 2 tablespoons dry white wine
- 1 1⁄2 teaspoons peeled grated fresh ginger
- 1 1⁄2 teaspoons country-style dijon mustard (regular Dijon can be substituted)
- salt & fresh ground pepper (to taste, approx 1/8 tsp each)
- 2 (6 ounce) salmon fillets, about 1 inch thick
- cooking spray
- Preheat broiler.
- Combine all ingredients, except salmon fillets, in a small bowl, stir with whisk (or fork).
- Spoon a couple of teaspoons of sauce over salmon filets and let them sit for 10-15 minutes (you can marinate longer if you like, just make sure not to use too much of your sauce).
- Place salmon fillets on a broiler pan coated with cooking spray.
- Brush with 1/2 of remaining honey mixture.
- Broil 8 minutes or until fish flakes easily when tested with a fork, basting frequently with remaining honey mixture.
3/3/07 This is outstanding! I have the same cookbook and it is one of my most favorites. I have made this lots of times,and it always comes out so moist and tender and the flavor is to die for. I plan to make it again this week and I will post a picture. This does not have the flavor of diet food. I would serve this to company and they would not be aware that it has only 8 points. newbie04 if you had not already posted this I was going too. Update 3/12/07 I made this for dinner tonight. A few helpful hints (for the new cooks). #1 I always keep fresh ginger in saran wrap in freezer, just peel & grate what is needed. #2 Spray the tablespoon with cooking spray & the honey pours right out. #3 Most important. When broiling the salmon use the second rack from the broiler elements, after 4 minutes I move the pan to the lowest rack to finish cooking. This will prevent burning. Enjoy!
This is 5 STAR RESTAURANT QUALITY!!!!! Wonderful flavor, moist and tender. I made as written but did have to use ground ginger as that is what I had on hand and the sauce still tasted absolutely divine. I served this with Balsamic Asparagus. Thanks for posting, this is a keeper and will be made again and it will go into my "Best of 2012" cookbook. Made for "Down on the Farm" Photo Tag May 2012!
The marinade is so subtle, you can barely detect that it is there.