6 salmon fillets 1 1/2 cups orange juice 2 tablespoons soy sauce 1 tablespoon gingerroot, grated 2 teaspoons Dijon mustard 1/2 teaspoon pepper

In a resealable, plastic zipper-topped bag, combine orange juice and next four ingredients. Then, carefully add the fish. Zip up the bag and marinate in the refrigerator 20 minutes or so (just while you prepare the rest of the meal).

Drain the fish, reserving the marinade. Place fish on a lightly greased broiler pan, and broil approximately 5 inches or more from the heat for about 8 to 13 minutes, or until fish flakes easily when tested with a fork. You can also barbecue the fish on the grill. Keep warm.

Meanwhile, bring the reserved marinade to a boil in a saucepan, and cook 3 minutes. Pour over fish and serve.

Per serving: 229 Calories; 6g Total Fat (24 percent of calories from fat); 35g Protein; 7g Carbohydrate; 88mg Cholesterol; 280mg Sodium Food Exchanges: 0 Grain (Starch); 5 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 0 Other Carbohydrates

Serving Suggestions: Accompany with steamed asparagus (after steaming, drizzle a little sesame oil over the top), brown rice and a spinach salad.