Grilled Salmon With Teriyaki Sauce
Serves: 4
Calories/serving: 219
WW points per serving: 5
Fat: 4g Fibre: 0.3g
- 1 (16 ounce) skinless salmon fillet (1 inch thick)
- cooking spray
- 1/4 cup low sodium soy sauce
- 1/4 cup dry sherry
- 1 tablespoon rice wine vinegar
- 1 tablespoon brown sugar
- 1 teaspoon garlic powder
- 1/8 teaspoon ground ginger
- 1/2 teaspoon pepper
1. Combine the dry sherry, soy sauce, brown sugar, rice wine vinegar, garlic powder, ground ginger and pepper in a shallow dish; stir well.
2. Add the fish; cover and marinate in the refrigerator for about 30 minutes.
3. Coat the grill rack with cooking spray; place on grill over medium-hot coals (350-400 degrees F).
4. Remove the fish from the marinade, reserving the marinade.
5. Place the fish on the grill rack or in a grill basket coated with cooking spray. Grill, uncovered, for about 5-7 minutes on each side (or until the fish flakes easily when tested with a fork).
6. Transfer the fish to a serving platter and keep warm.
7. Place the reserved marinade in a small saucepan, and bring to a boil. Boil for about 5 minutes (or until the marinade becomes thick and syrupy).
8. Spoon the marinade over the fish; serve immediately.
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