Teriyaki Salmon

Prep Time: 10 minutes (not including marinate time)
Cook Time: 8 minutes

Ingredients

1/4 cup low-sodium soy sauce
1/4 cup 100% pineapple juice
1 tbsp. peeled, minced ginger-root
2 tbsp. brown sugar
2 garlic cloves, minced
4 (4 to 6 oz) salmon fillets
1 tbsp. sesame seeds, toasted

Directions

1. In a small bowl whisk together soy sauce, pineapple juice, ginger, sugar, garlic and 1/4 cup water. Pour into a baking dish. Add fillets, turning to coat. Cover and refrigerate 30 minutes, turning fillets occasionally.

2. Coat grill rack with nonstick cooking spray. Preheat grill to medium-high (350 degrees to 400 degrees F). Remove fillets from marinade; discard marinade. Grill fillets 4 to 5 minutes per side or until fish flakes easily with a fork and the center is still translucent. Transfer fillets to a platter. Sprinkle with sesame seeds and serve.

Serves 4

Per serving: 180 calories, 8g fat, 1g saturated fat, 60mg cholesterol, 210 mg sodium, 3g carbohydrate, 0g fiber, 23g protein