Honey Teriyaki Salmon

By marck

Another WeightWatchers' recipe. This is from the Turnaround Program Cookbook. 4 points per serving.

Ingredients

• 1/4 C reduced-sodium soy sauce
• 1 Tbsp chopped peeled fresh ginger
• 1 Tbsp honey
• 1 Tbsp fresh lemon juice
• 1 garlic clove, crushed
• 4 quarter-lb skinless salmon fillets

Details

Servings 4

Preparation

Step 1

1. Whisk together the soy sauce, ginger, honey, lemon juice, and garlic in a small bowl until the honey has dissolved; pour into a large zip-close plastic bag. Add the salmon, 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. Remove the salmon from the marinade; transfer the remaining marinade to a small bowl.

3. Spray a large ridged grill pan or nonstick skillet with nonstick spray and set over medium heat. Add the salmon and cook 5 minutes. Turn the salmon, brush with the reserved marinade (discard any excess marinade), and cook until just opaque in the center, about 5 minutes more. Serve at once.