Honey-Ginger Glazed Salmon With Arugula Salad

1. 1

   Preheat oven to 350u00b0.

2. 2

   Combine honey, 2 tablespoons juice, water, ginger, and garlic in a small bowl, stirring with a whisk until blended. Pour honey mixture into a 13 x 9-inch baking pan; arrange fish in pan, skinned side up. Let stand 20 minutes. Turn fish over; sprinkle fish with 1/4 teaspoon salt. Bake at 350u00b0 for 7 minutes. Remove from oven.

3. 3

   Preheat broiler.

4. 4

   Brush fish with honey mixture; broil 7 minutes or until fish is browned and flakes easily when tested with a fork or until desired degree of doneness.

5. 5

   Combine remaining 2 tablespoons juice, remaining 1/4 teaspoon salt, oil, and pepper in a medium bowl; stir with a whisk until blended. Add arugula; toss gently to coat. Serve salad with fish.

6. 6

   Wine note: Honey intensifies the rich meatiness of salmon in this dish, which requires a clean, crisp wine. I love Havens Albarino 2004 from Napa Valley, California ($24). (Albarino is a Spanish white grape.) -Karen MacNeil

7. 7

   If sage honey isn't available, substitute alfalfa or another light-colored, mild honey. For bolder flavor, try a dark honey, such as gallberry.

* Per serving · 4 servings · Values may vary.

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