Grilled salmon with ginger-orange mustard glaze from The Complete Cooking Light Cookbook by Cooking Light Magazine

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Notes about this recipe

  • Aggie92 on July 03, 2016

    Good recipe. Wound up marinating the salmon for close to an hour and a half since hubby decided to mow the lawn right after I got everything together. Even though the marinating time was triple what the recipe suggested, the fish was still mildly flavored from the marinade and the texture was good. Didn't know that we were out of sherry so I had to substitute dry Marsala. Watch the fish closely on the grill as the honey in the marinade will cause the fish to burn. Served with grilled asparagus and a medley of grilled mushrooms with Vidalia onions.

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