Teriyaki Salmon with Grapefruit

By LynnWelch

Ingredients

• 4 3oz skinless, boneless salmon filets
• 2 cups store- prepared grapefruit sections (plus juice) - cut into bite-size pieces
• 1 t wasabi powder
• Olive oil cooking spray
• salt
• pepper
• 4-6 T low-sodium (low sugar opt.) teriyaki sauce

Preparation

Step 1

Combine grapefruit pieces and their juices and wasabi powder.

Spray large nonstick skillet with cooking spray and heat to medium-high heat. Salt and pepper salmon fillets. Place salmon in skillet under it starts to brown on 1 side about 1 minute. Turn
pieces and cook until almost brown on the other side about 1 minute.

Turn off the heat and add teriyaki sauce to the skillet turning salon to coat well. Let stand in skillet until warmed through about 2 minutes. Spoon grapefruit mixture into bowls and top with 1 piece of salmon and some sauce.