Ingredients
1/3 cup soy sauce1 tablespoon lemon juice1-1/2 teaspoons Dijon mustard1/8 teaspoon pepper2 salmon fillets (6 ounces each), skin removed1/3 cup strawberry preserves
Preparation
In a large resealable plastic bag, combine the soy sauce, lemon juice, mustard and pepper. Add salmon; seal bag and turn to coat. Refrigerate for 30 minutes.
Drain and discard marinade. Place salmon in a greased 8-in. square baking dish; spoon preserves over fillets. Bake, uncovered, at 375° for 15-20 minutes or until salmon flakes easily with a fork.
