1/4 cup fresh orange juice
1/4 cup tamari or soy sauce
1/4 cup cream sherry
1/4 cup Dijon mustard
2 Tbsp grated peeled fresh ginger
2 Tbsp honey
4 (6-ounce) salmon fillets (about 1 inch thick)
Combine first 6 ingredients in a large zip-top plastic bag. Add salmon to bag; seal and marinate in refrigerator 30 minutes. Remove salmon from bag, reserving marinade.
Prepare grill or broiler. Place salmon on grill rack or broiler pan coated with cooking spray. Cook 6 minutes on each side or until fish flakes easily when tested with a fork, basting frequently with reserved marinade.
Place remaining marinade in a saucepan; bring to a boil. Serve with salmon; garnish with green onion fans, if desired.
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