1/4 C. packed brown sugar
2 Tbsp. Dijon mustard
1 Tbsp. grated fresh or 1 tsp. ground ginger
4 6-oz. wild Pacific Salmon fillets (about 1" thick, skinned)
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
Coat rack of broiler pan with nonstick cooking spray. Preheat broiler. Whisk sugar, mustard and ginger together. Salt and pepper both sides of the fillets. Place salmon on broiler rack and brush glaze on top. Broil 6" from heat 8-10 minutes or until fish is lightly browned and opaque. Serve each fillet on top of a lightly dressed green salad. Makes 4 servings.
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