Honey Teriyaki Salmon
Makes 4 servings
POINTS® value: 4

◊4 (1/4-pound) 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

1. 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.

2. 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.

3. Remove the salmon from the marinade; discard the marinade.
Place the salmon on the grill rack. Grill until the salmon is 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.


Recipe from Weight Watchers Cookbook Best Eats © 2008. All rights reserved.