Ginger Glazed Salmon

I won't get into all the terminology, but the cyclist is a vegetarian who eats milk, eggs, and fish. This has long been one of our favorite fish dishes.

Ginger-Glazed Salmon
4 (6 oz) salmon fillets (about 1-inch thick)
3/4 cup apricot-pineapple preserves
2 T fresh lime juice
1 1/2 T Dijon mustard
2 1/2 t bottled fresh ginger
1 1/2 t minced garlic
1 1/2 t soy sauce
1/4 t each salt and pepper

Preheat oven to 425. Place salmon in 13 by 9 inch pan, coated with cooking spray. Combine remaining ingredients and pour over fish. Bake for 15-20 minutes, or until fish flakes easily with fork. Serve extra sauce over rice or couscous.

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