SEAFOOD = Baked Strawberry Salmon
- 3/4 cup soy sauce
- 2 Tbsp lemon juice
- 1 Tbsp Dijon mustard
- 1/4 tsp pepper
- 4 salmon fillets
- 2/3 cup strawberry preserves
In a large resealable plastic bag, combine soy sauce, lemon juice, Dijon mustard and pepper. Add salmon, seal bag and turn to coat. Refrigerate for 30 minutes.
Drain and discard marinade. Place salmon in greased baking dish, spoon preserves over fillets. Bake uncovered at 375 degrees for 15-20 minutes or until salmon flakes easily with fork.