Herb Roasted Orange Salmon

1 1/2 pound fresh or frozen salmon fillet or steaks (about 1 inch thick
1 tablespoon finely shredded orange peel
1/4 cup orange juice
2 tablespoons olive oil
1 tablespoon snipped fresh tarragon or 1/2 teaspoon dried tarragon, crushed
1 teaspoon grated fresh ginger
1/2 teaspoon salt
1/4 teaspoon pepper
Orange wedges (optional)

Thaw salmon, if frozen. Rinse fish; pat dry with paper towels. Cut fillets into serving pieces.

For marinade, in a 2-quart square baking dish, combine orange peel, orange juice, olive oil , tarragon, ginger, salt and pepper. Add fish; turn to coat with marinade. Cover; marinate in refrigerator for 3 to 4 hours turning fish occasionally. (do not marinate any longer as this will toughen the fish).

Bake, uncovered in a 450� oven for 8 to 12 minutes or until salmon flakes easily when tested with a fork. Spoon cooking juices over fish. If desired, serve salmon with orange wedges.

AUTHOR: Bev