Honey-Lime Salmon

You can rub and refrigerate the salmon up to eight hours before grilling.

PREP: 10 minutes GRILL: about 8 minutes

MAKES: 4 main-dish servings

4 pieces salmon fillet, inch thick
(about 6 ounces each), skin removed

3 tablespoons honey

1 teaspoon ground cumin

1 teaspoon ground coriander

teaspoon salt

teaspoon freshly grated lime peel

¼ teaspoon coarsely ground black pepper

1 teaspoon very hot water

3 tablespoons chopped fresh cilantro

lime wedges

1. Prepare outdoor grill for direct grilling over medium heat.

2. With tweezers, remove any pin bones from salmon. In cup, mix honey, cumin, coriander, salt, lime peel, pepper, and water until blended. With hands, rub mixture on salmon pieces.

3. Place salmon on hot grill rack. Grill just until salmon turns opaque throughout, about 8 minutes, turning over once.

4. Sprinkle salmon with cilantro and serve with lime wedges.

EACH SERVING: About 350 calories, 32g protein, 14g carbohydrate, 18g total fat (4g saturated), 95mg cholesterol, 535mg sodium

TIP: You can substitute red snapper or bluefish fillets for the salmon; cook 6 to 8 minutes.