Teriyaki Salmon
Serve with rice pilaf and a salad!

Serves 2

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• 3/4 pound salmon fillets
• 2 tablespoons light soy sauce
• 2 tablespoons honey
• 1/4 cup mirin rice wine
• 1 teaspoon fresh ginger, grated
• 1/2 teaspoon minced garlic
• 1 teaspoon fresh lime juice
• 1 teaspoon wasabi paste

Cut salmon crosswise into 2. Combine the remaining ingredients in a bowl and pour over fillets. Marinade for 2-4 hours in in the fridge.

Heat grill or broiler.

Arrange the salmon skin side down on hot grill. Repeat brushing with left over sauce every 2 minutes. Should be cooked through in no more then 8-10 minutes.

Per Serving: 315 Calories; 6g Fat (19.1% calories from fat); 1g Saturated Fat; 35g Protein; 21g Carbohydrate; trace Dietary Fiber; 89mg Cholesterol; 721mg Sodium. Exchanges: 5 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Other Carbohydrates.

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