Honey Teriyaki Salmon

I found this recipe online quite a while ago, but never tried it until tonight. I don't recall whose blog I found it on, but it was credited to Weight Watchers Best Eats Cookbook . It was absolutely delicious! We devoured it with a veggie stri-fry, but we agreed that if there were leftovers, they'd be great on top of a salad. Maybe next time we can show some restraint!

You must try this salmon - it's such a great weeknight meal. Put the salmon in to marinade the night before, and then it just takes 10 minutes to cook in the pan while you set the table and pour the drinks.

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. Refrigerate, turning the bag occasionally, 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.

Serves 4
Serving side: 1 fillet
WW Points value: 4 points

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