Prep/Total Time: 25 min. 4 Servings
Ingredients
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon ground ginger
1/4 teaspoon dried parsley flakes
1/4 teaspoon pepper
4 salmon fillets (6 ounces each)
1 package (5 ounces) spring mix salad greens
1 large cucumber, chopped
1 large tomato, chopped
1/2 cup crumbled feta cheese
1/4 cup red wine vinaigrette
Directions
Combine the seasonings; sprinkle over salmon.
Using long-handled tongs, moisten a paper towel with cooking oil
and lightly coat the grill rack Grill, covered, over medium heat or broil 4 in.
from the heat for 8-12 minutes or until fish flakes easily with a fork.
In a large bowl, combine the salad greens, cucumber, tomato and feta cheese;
divide among four plates. Top with salmon; drizzle with vinaigrette.
Nutritional Facts
1 serving equals 416 calories, 25 g fat (6 g saturated fat),
108 mg cholesterol, 636 mg sodium, 7 g carbohydrate,
2 g fiber, 38 g protein.
Prep: 10 min. marinating Grill: 20 min. 8 Servings
Ingredients
1/4 cup packed brown sugar
1/4 cup soy sauce
3 tablespoons unsweetened pineapple juice
3 tablespoons red wine vinegar
3 garlic cloves, minced
1 tablespoon lemon juice
1 teaspoon ground ginger
1/2 teaspoon pepper
1/2 teaspoon hot pepper sauce
1 salmon fillet (2 pounds)
Directions
In a small bowl, combine the first nine ingredients.
Pour 3/4 cup into a large resealable plastic bag; add salmon.
Seal bag and turn to coat; refrigerate for 1 hour, turning occasionally.
Set aside remaining marinade for basting.
Drain and discard marinade. Using long-handled tongs,
moisten a paper towel with cooking oil
and lightly coat the grill rack. Place salmon skin side down on rack.
Grill, covered, over medium heat or broil over medium heat for 5 minutes.
Brush with reserved marinade. Grill or broil 15-20 minutes longer or until
fish flakes easily with a fork.
Nutritional Facts
4 ounces equals 246 calories, 12 g fat (2 g saturated fat), 67 mg cholesterol,
532 mg sodium, 9 g carbohydrate, trace fiber, 24 g protein.
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