Honey-Ginger Glazed Salmon With Arugula Salad

• 2/3 cup sage honey
• 1/4 cup fresh lemon juice, divided
• 2 tablespoons warm water (100u0b0 to 110u0b0)
• 1 1/2 teaspoons grated peeled fresh ginger
• 1 garlic clove, minced
• 4 (6-ounce) skinless salmon fillets (1 inch thick)
• 1/2 teaspoon salt, divided
• 1 tablespoon olive oil
• 1/4 teaspoon freshly ground black pepper
• 4 cups trimmed arugula

1. Preheat oven to 350u0b0.
2. Combine honey, 2 tablespoons juice, water, ginger, and garlic in a small bowl, stirring with a whisk until blended. Pour honey mixture into a 13 x 9-inch baking pan; arrange fish in pan, skinned side up. Let stand 20 minutes. Turn fish over; sprinkle fish with 1/4 teaspoon salt. Bake at 350u0b0 for 7 minutes. Remove from oven.
3. Preheat broiler.
4. Brush fish with honey mixture; broil 7 minutes or until fish is browned and flakes easily when tested with a fork or until desired degree of doneness.
5. Combine remaining 2 tablespoons juice, remaining 1/4 teaspoon salt, oil, and pepper in a medium bowl; stir with a whisk until blended. Add arugula; toss gently to coat. Serve salad with fish.
6. Wine note: Honey intensifies the rich meatiness of salmon in this dish, which requires a clean, crisp wine. I love Havens Albarino 2004 from Napa Valley, California ($24). (Albarino is a Spanish white grape.) -Karen MacNeil
7. If sage honey isn't available, substitute alfalfa or another light-colored, mild honey. For bolder flavor, try a dark honey, such as gallberry.

sage honey, lemon juice, water, ginger, garlic, salmon, salt, olive oil, freshly ground black pepper, trimmed arugula

Taken from www.myrecipes.com/recipe/honey-ginger-glazed-salmon-with-arugula-salad (may not work)