Honey-Ginger Glazed Salmon with Arugula Salad

Honey-Ginger Glazed Salmon with Arugula Salad If sage honey isn't available, substitute alfalfa or another light-colored, mild honey. For bolder flavor, try a dark honey, such as gallberry. Yield: 4 servings (serving size: 1 fillet and about 1/2 cup salad) 2/3 cup sage honey 1/4 cup fresh lemon juice, divided 2 tablespoons warm water (100° to 110°) 1 1/2 teaspoons grated peeled fresh ginger 1 garlic clove, minced 4 (6-ounce) skinless salmon fillets (1 inch thick) 1/2 teaspoon salt, divided 1 tablespoon olive oil 1/4 teaspoon freshly ground black pepper 4 cups trimmed arugula Preheat oven to 350°. Combine honey, 2 tablespoons juice, water, ginger, and garlic in a small bowl, stirring with a whisk until blended. Pour honey mixture into a 13 x 9-inch baking pan; arrange fish in pan, skinned side up. Let stand 20 minutes. Turn fish over; sprinkle fish with 1/4 teaspoon salt. Bake at 350° for 7 minutes. Remove from oven. Preheat broiler. Brush fish with honey mixture; broil 7 minutes or until fish is browned and flakes easily when tested with a fork or until desired degree of doneness. Combine remaining 2 tablespoons juice, remaining 1/4 teaspoon salt, oil, and pepper in a medium bowl; stir with a whisk until blended. Add arugula; toss gently to coat. Serve salad with fish. Wine note: Honey intensifies the rich meatiness of salmon in this dish, which requires a clean, crisp wine. I love Havens Albariño 2004 from Napa Valley, California ($24). (Albariño is a Spanish white grape.) -Karen MacNeil CALORIES 396 (38% from fat); FAT 16.6g (sat 3.6g,mono 8.2g,poly 3.6g); IRON 1.1mg; CHOLESTEROL 87mg; CALCIUM 56mg; CARBOHYDRATE 25g; SODIUM 378mg; PROTEIN 36.9g; FIBER 0.5g Cooking Light, OCTOBER 2005