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Grilled Salmon with Ginger-Orange Mustard Glaze
Paula - Cape Cod Winery
Best served with the Nobska Cranberry Blush
1/4 cup orange juice
1/4 cup tamari or soy sauce
1/2 cup Nobska Cranberry Blush
1/4 cup Dijon mustard
2 Tbsp, peeled, grated fresh ginger root
2 Tbsp honey
4 (6 oz) salmon fillets (1 in thick)
1. Combine first six ingredients in a large heavy duty plastic bag.
2. Add salmon to bag, seal and marinate in refrigerator 30 min. Reserve extra
marinade.
3. Grill salmon 5 min on both sides, and baste frequently.
4. Place remaining marinade in a saucepan and bring to a boil. Place in a
serving bowl, garnish with fresh mint or parsley and serve on the side. Serves 4.
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