Honey-Ginger Glaze and Arugula Salad

2/3c honey
1/4c fresh lemon juice, divided
2 tbsp warm water (100° to 110°)
1 1/2tsp grated peeled fresh ginger
1 garlic clove, minced

For Salad

1/2tsp salt, divided
1 tbsp olive oil
1/4tsp freshly ground black pepper
4 c trimmed arugula


Combine honey, 2 tablespoons juice, water, ginger, and garlic in a small bowl, stirring with a whisk until blended. arrange fish or chicken fillets in pan. Let stand 20 minutes. Turn over, and sprinkle with 1/4 teaspoon salt. Bake at 350° for 7-10 minutes. Remove from oven. Preheat broiler. Brush with honey mixture, and broil 7 minutes or until fish or chicken fillets are caramelized and done. Combine remaining 2 tablespoons juice, remaining 1/4 teaspoon salt, oil, and pepper in a medium bowl, and stir with a whisk until blended. Add arugula, and toss gently to coat. Serve salad with the fish or chicken fillets.