Pecan Ginger Salmon
1 Tbsp. brown sugar Preheat oven to 425 degrees
1 Tbsp. reduced sodium soy sauce In a small bowl, mix brown sugar, soy sauce, mustard, ginger and salt until blended. Brush over filets and sprinkle with pecans.
1 Tbls. Dijon mustard Transfer to foil lined baking pan coated with cooking spray. Bake 12-15 minutes until fish just begins to flake easily with a fork.
1 tsp. ground ginger Enjoy with a bottle of Grady Family Vineyards Chardonnay , Pinot Grigio or Pinot Noir.
1/4 tsp. salt
1/3 cup chopped pecans