1 tablespoon reduced-sodium soy sauce
1/4 cup fresh-squeezed orange juice (for best flavor)
1 tablespoon horseradish mustard
2 dashes cayenne pepper
1/2 teaspoon ground ginger
1 teaspoon minced garlic
1 tablespoon honey
4 boneless salmon fillets (3 ounces each)
1 teaspoon toasted sesame seeds
In a small bowl, whisk together soy sauce, orange juice, mustard, cayenne pepper, ginger, garlic, and honey. Place salmon fillets in a large zip-top bag and drizzle evenly with marinade. Seal bag and shake gently to coat fish. Marinate in the refrigerator for 1 hour, turning occasionally.
Preheat grill to medium-high heat (around 350°F). Place salmon on the grill, reserving marinade. Baste fish with marinade, then grill about 6 minutes on each side, or until fish flakes easily when pierced with a fork. Bring remaining marinade to a boil and boil 2–3 minutes. (Do not use remaining marinade unless it is boiled). Drizzle cooked
salmon with heated marinade and top with toasted sesame seeds.
Yield: 4 servings
Preparation time: 5 minutes
Marinating Time: 1 hour
Cooking time: about 12 minutes
Serving size: 1 fillet or 3 ounces
Nutrition Facts
Per Serving:
Calories: 123
Carbohydrate: 7 g
Protein: 17 g
Fat: 3 g
Saturated fat: 1 g
Cholesterol: 44 mg
Sodium: 324 mg
Fiber: <1 g
Exchanges per serving: 3 very lean meat, 1/2 other carbohydrate
Carbohydrate choices: 1/2