Outstanding recipe. The honey-ginger dressing is worth making as a salad dressing by itself.
1/2 cup sage honey
1/4 cup fresh lemon juice, divided
2 tablespoons warm water (100° to 110°)
1 tablespoon grated peeled fresh ginger
1 garlic clove, minced
4 (6-ounce) skinless salmon fillets (1 inch thick)
1/2 teaspoon salt, divided
2 tablespoon olive oil
1/4 teaspoon freshly ground black pepper
4 cups trimmed arugula
1/2 cup diced seedless cucumber
1/2 cup coarsely chopped carrot
Preheat oven to 450°.
Combine honey, 2 tablespoons juice, water, ginger, and garlic in a small bowl, stirring with a whisk until blended. Reserve 2 tablespoons honey mixture. Pour honey mixture into an 8 x 8-inch baking pan; arrange fish in pan. Let stand 20 minutes. Turn fish over; sprinkle fish with 1/4 teaspoon salt. Bake at 450° for 7 minutes, or until fish flakes easily with a fork. Remove from oven. Let fish stand in hot pan for 3 minutes.
Combine reserved honey mixture, remaining 2 tablespoons juice, remaining 1/4 teaspoon salt, oil, and pepper in a medium bowl; stir with a whisk until blended. Add arugula, cucumbers, and carrots; toss gently to coat. Serve salad with fish.
--Adapted from Cooking Light magazine