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.