Suddenly, out of the blue, my soon to be 18 year-old daughter announces that she likes salmon.  If it were up to me we would have salmon every week, so, needless to say, this was a good thing.  I searched salmon recipes on the Epicurean.com website and found a nice uber-easy one to try.  My comments are in italics:

Salmon with Ginger Sauce

http://recipes.epicurean.com/recipe/13254/salmon-with-ginger-sauce.html

 

Ingredients

1 salmon fillet –1-1/2-pound, 1 inch thick.  (I bought three 8 oz. filets)

1 cup orange juice

1-tablespoon low-sodium soy sauce (used regular)

2 teaspoons peeled grated gingerroot (one ginger root, larger than the size of the palm of my hand was barely enough once grated and compressed into a teaspoon.)

1 teaspoon Dijon mustard

1/8-teaspoon pepper

Vegetable cooking spray

 

Directions

Cut fish crosswise into 6 equal pieces; place fish, skin side down (we don’t like skin, so I didn’t buy filets with skin on), in a shallow baking dish. Combine orange juice and next 4 ingredients; pour over fish. Cover and marinate in refrigerator 45 minutes (I put it all in a Ziploc baggie).

Drain fish, reserving marinade. Place fish, skin side down, on a broiler pan coated with cooking spray, and broil 5-1/2 inches from heat 13 minutes (we went 8-9 minutes to not overcook) or until fish flakes easily when tested with a fork. Place fish on serving plates (we kept in pan to stay warm) and keep warm.

Bring the reserved marinade to a boil in a saucepan, and cook 3 minutes. Pour over fish. Yield: 6 servings (serving size: 3 ounces fish and about 2 tablespoons sauce).

Served with boring Rice a Roni fried rice we added a little Worcestershire sauce too, a bagged Asian chopped salad and a 2010 Grey Wolf South Paw; a Rhône blend of Grenache Blanc, Viognier, Roussanne and Marsanne.  Was perfect, family voted to have again.