In March, my husband and I started a bathroom project that was actually just completed this past weekend with the hanging of the final light fixture.

With the help of friends, we removed an old bathtub (not claw-foot, mind you), tore out a 50-year-old vanity and scraped up yellowed linoleum.

In their place, we now have a custom-tiled shower, a tiled floor and a pedestal sink.

But you know how remodeling projects go ... the revamped bathroom made our bedroom look shabby.

So a couple of weeks ago, we painted our bedroom, bought new bedding and spruced up window treatments.

In the course of moving furniture around the bedroom, I came upon a buried box of recipes I had clipped out of magazines about 10 years ago. I found one article, I think from Southern Living, that touted four salmon recipes.

Because we had all the ingredients on hand, I tried the first recipe listed. It was so good. The marinade has just the right blend of ingredients to make it special enough to serve to guests.

We had our salmon alongside baked potatoes and a big green salad, although I think the fish would have been delicious served over rice.

Glazed Teriyaki Salmon

1⁄3 cup orange juice

1⁄3 cup teriyaki sauce

1⁄4 cup dry white wine

1 tablespoon vegetable oil

1 teaspoon ground ginger

1 teaspoon dry mustard

2 teaspoons lemon juice

Pinch of sugar

1 garlic clove, minced

1⁄2 teaspoon freshly ground pepper

4 (6-ounce) salmon fillets

Combine first 10 ingredients in a large ziptop plastic bag; add salmon fillets. Seal bag and chill 30 minutes, turning once.

Remove fillets from marinade, reserving marinade. Place fillets in a 9x13-inch baking pan. Bake at 450 degrees for 10 minutes or until fish flakes easily with a fork. Remove from oven; keep warm.

Bring reserved marinade to a boil in a small heavy saucepan; cook, stirring often, 6 to 8 minutes, or until reduced by half. Pour over fillets.

Ginna Parsons is the Daily Journal’s food/home/garden editor.