Combine hoisin, tamari, orange juice, mustard and garlic in a saucepan and mix well. Cook over medium heat until the consistency of a glaze and heated through, stirring constantly. Cool to room temperature.
Pour over the salmon in a dish, turning to coat. Refrigerate for 15 minutes. Drain, reserving the glaze. Place salmon in a baking dish sprayed with nonstick cooking spray.
Preheat oven to 350? F. Bake for 25 minutes, or until fish flakes easily, basting with the reserved glaze.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (21g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 4 (14%)|
|Amt Per Serving||% DV|
|Total Fat 0.4g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0.2mg||0 %|
|Sodium 563.2mg||19 %|
|Potassium 39.6mg||1 %|
|Total Carbohydrate 4.9g||1 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 4.5g|
|Protein 1.3g||2 %|
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Calories per serving: 28
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