Broiled salmon tops baby greens for salad

Honey-Mustard Salmon
2 tablespoons Dijon mustard
1 tablespoon honey
1/4 teaspoon salt
1/4 teaspoon ground black pepper
4 pieces salmon fillet with skin
(about 6 ounces each)
Baby Lettuce Salad
1 Gala or Red Delicious apple
2 tablespoons seasoned rice
vinegar

1 tablespoon extra-virgin olive
oil
1/8 teaspoon salt
1/8 teaspoon ground black pepper
1 bag (5 ounces) baby lettuces
Lemon slices for garnish
1. Prepare salmon: Preheat broiler. In small bowl, with fork, mix mustard, honey, salt and pepper.

2. Place salmon, skin side down, on rack in broiling pan. Spoon the mustard glaze over the fillets. Place pan in broiler 5 to 7 inches from source of heat and broil salmon 8 minutes or until fish flakes easily when tested with a fork (do not turn the salmon over).

3. Meanwhile, prepare salad: Core and cut apple into thin wedges. In large bowl, mix vinegar, oil, salt and pepper. Add baby lettuces and apple wedges and toss to coat.

4. Arrange salmon and salad on 4 dinner plates. Garnish with lemon slices. Makes 4 main-dish servings.

Each serving: About 385 calories, 33g protein, 14g carbohydrate, 22g total fat (4g saturated), 2g fiber, 89mg cholesterol, 585mg sodium.

TIP: Leave the skin on the salmon to protect the bottoms of the fillets -- if anything sticks to the broiler rack, it will be the skin.

Tip: Salmon - Much of the salmon in our markets is farmraised, even when labeled "Atlantic" or "Norwegian." It is consistently excellent, but true wild salmon, such as coho, king and sockeye, have superior flavor. Wild salmon are available in limited quantities from the spring through the fall.