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Ingredients
- 4 Salmon filets
- 1/4 c reduced sodium soy sauce
- 1 T chopped fresh ginger
- 1 T honey
- 1 T lemon juice
- 1 garlic clove crushed
Details
Servings 4
Preparation
Step 1
Whick together all ingredients except salmon. Pour into large ziplock bag. Add salmon and seal bag. Turn to coat. Refrigerate at least 6 hours up to 24. Do not do longer - salmon will fall apart. spay a non-stick skillet and set over medium heat. Cook salmon 5 - 10 mnutes until opaque.
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