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Honey Teriyaki Salmon
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Source: http://joelens.blogspot.com/2008/10/ww-honey-teriyaki-salmon.html
| 4 (1/4 lb) | skinless salmon fillets |
| 1/4 cup | reduced sodium soy sauce |
| 1 tablespoon | chopped, peeled fresh ginger |
| 1 tablespoon | honey |
| 1 tablespoon | lemon juice |
| 1 | garlic clove, minced |
Place all the ingredients in a zip-close plastic bag. Squeeze out the air and seal the bag; turn to coat the salmon. Refridgerate, turning the bag occassionally, at least 6 hours or up to 24 hours.
Spray the grill rack with nonstick spray. Preheat the grill to medium-high or prepare a medium-high fire. Alternatively, spray a large nonstick skillet with nonstick spray and place over medium-high heat.
Remove the salmon from the marinade; discard the marinade.
Place the salmon on the grill rack. Grill until the salmon us just opaque in the center, 4-5 minutes on each side. Alternately, place the salmon in the skillet and cook until the salmon is just opaque in the center, 4-5 minutes on each side.
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