2 Coho pink salmon (about 8 to 10 oz. each) boned
1 c. peeled tangerine sections
1/4 c. thinly sliced scallions
2 tsp. butter, melted
1/2 tsp. minced fresh ginger
1/2 tsp. soy sauce
Minced fresh parsley, garnish

Remove skin from salmon place in a 9 x 13 inch baking dish coated with no stick spray. Arrange tangerine sections over fish. Combine scallions, butter, ginger and soy sauce. Pour over salmon. Cover dish loosely with foil. Bake at 350 degrees for 20 minutes or until the salmon is opaque throughout. Serve hot, sprinkled with parsley, if desired.