Baked Strawberry Salmon Recipe
- 3/4 cup soy sauce
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 1/4 teaspoon pepper
- 4 salmon fillets (6 ounces each), skin removed
- 2/3 cup strawberry preserves
- 1. In a large resealable plastic bag, combine the soy sauce, lemon juice, mustard and pepper. Add salmon; seal bag and turn to coat. Refrigerate for 30 minutes.
- 2. Drain and discard marinade. Place salmon in a greased 13-in. x 9-in. baking dish; spoon preserves over fillets. Bake, uncovered, at 375° for 15-20 minutes or until salmon flakes easily with a fork. Yield: 4 servings.
1 fillet equals 452 calories, 18 g fat (4 g saturated fat), 100 mg cholesterol, 670 mg sodium, 35 g carbohydrate, trace fiber, 35 g protein.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.