This is a favorite of ours. We often grill it outdoors but the Foreman Grill offers pretty good results too. The salmon pictured was cooked on the Foreman.
1/4 cup OJ
1/4 cup soy sauce
1/4 cup dijon mustard - I have also used Divinely Original mustard by the Benedictine nuns with great results; it has more of a kick
1/4 cup sherry
2 tablespoons honey
2 tablespo0ns fresh grated ginger or 2 tsp. dry
4 6 oz. salmon filets, about 1/2 inch thick
Combine all ingredients except salmon in a large ziploc bag, shaking to combine well. Add salmon and marinate in the fridge for 30 minutes. Preheat either your outside grill or Foreman. Remove salmon from the marinade and empty the marinade into a small saucepan. Grill the salmon for 5 minutes on each side on your outside grill or for 3 minutes on your Foreman. While fish is grilling, bring the marinade to a boil and simmer until reduced by half. I serve the salmon over brown rice with the reduced marinade drizzled over the top. Very light and healthy meal.