Ingredients
3/4 glass soy sauce
2 tablespoons lemon juice
1 tablespoon Dijon mustard
1/4 teaspoon pepper
4 salmon filets (6 ounces each), skin evacuated
2/3 glass strawberry jelly
3/4 glass soy sauce
2 tablespoons lemon juice
1 tablespoon Dijon mustard
1/4 teaspoon pepper
4 salmon filets (6 ounces each), skin evacuated
2/3 container strawberry jelly
Direction
In a huge resealable plastic sack, join the soy sauce, lemon juice, mustard and pepper. Include salmon; seal pack and swing to coat. Refrigerate for 30 minutes.
Deplete and dispose of marinade. Place salmon in a lubed 13-in. x 9-in. heating dish; spoon saves over filets. Prepare, revealed, at 375° for 15-20 minutes or until salmon chips effectively with a fork.
