Grilled Teriyaki Salmon
1/4 cup dry sherry
1/4 cup low-sodium soy sauce
1 tbsp brown sugar
1 tbsp rice wine vinegar
1 tsp garlic powder
1/2 tsp black pepper
1/8 tsp ground ginger
16 oz skinless salmon fillet (1 inch thick)
cooking spray
1. Combine sherry, soy sauce, brown sugar, vinegar, garlic powder, pepper and ginger in a shallow dish; stir well. Add fish; cover, and marinate in refrigerator 30 minutes.
2. Coat grill rack with cooking spray; place on grill over medium-hot coals (350-400 degrees). Remove fish from marinade; reserve marinade.
3. Place fish on grill rack or in a grill basket coated with cooking spray; grill, uncovered, 5 to 7 minutes on each side or until fish flakes easily when tested with a fork.
4. Transfer fish to a serving platter, and keep warm.
5. Place reserved marinade in a small saucepan; bring to a boil. Boil 5 minutes or until marinade becomes thick and syrupy.
6. Spoon over fish; serve immediately.
Per Serving: Calories: 182, Total Fat: 5g, Sat Fat: 1g, Sodium: 619mg, Carbs: 6g, Fiber: 0g, Sugar: 4g, Protein: 24g, Weight Watchers SmartPoints: 4
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