INGREDIENTS
1/4 cup
low sodium soy sauce (or Tamari for gluten-free)*
1 tbsp
rice vinegar
2 tbsp
Harry & David’s Apple Cherry Chutney
1 tbsp
minced garlic
1/2 tbsp
ginger, finely grated
1 lb
wild salmon fillet, cut into 4 pieces
3 tbsp
Harry & David’s Apple Cherry Chutney
cooking spray