Enjoy fabulous Asian flavor in no time—this moist salmon is special enough for guests and easy enough for weekdays. Add steamed brown rice, broccoli and a fresh fruit salad on the side.
—JERI FAROUGH PERRYVILLE, MO
PREP: 10 MIN. + MARINATING • GRILL: 10 MIN. • MAKES: 6 SERVINGS
3 green onions, chopped
1/3 cup reduced-sodium soy sauce
1/4 cup hoisin sauce
3 tablespoons lemon juice
1 tablespoon grated lemon peel
1/2 teaspoon pepper
6 salmon fillets (4 ounces each)
1. In a large resealable plastic bag, combine the first six ingredients. Add the salmon; seal bag and turn to coat. Refrigerate for 30 minutes, turning occasionally.
2. Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Place salmon skin side down on grill rack.
3. Grill, covered, over medium heat or broil 4 in. from the heat for 10-12 minutes or until the fish flakes easily with a fork.
PER SERVING 224 cal., 12 g fat (3 g sat. fat), 67 mg chol., 401 mg sodium, 3 g carb., trace fiber, 23 g pro. Diabetic Exchanges: 3 lean meat, 2 fat.