1/4 C. frozen orange juice concentrate
1/4 C. hoisin sauce
1 T. reduced sodium soy sauce
1 T. grated gingerroot
1 tsp. grated orange zest
pinch of crushed red pepper flakes (optional)
4 boneless skinless salmon fillets (about 5 ounces each)
Whisk together all marinade ingredients in a small bowl. Place salmon in a large, heavy-duty, resealable plastic bag. Add marinade and seal bag. Turn bag several times to coat salmon with marinade. Marinade in refrigerator for 30 minutes.
We grilled the salmon along with asparagus, baked broccoli and baked squash. I think this marinade would also work well on chicken.