For this delectable glaze, I blend maple syrup with teriyaki sauce. It makes the salmon sweet, tender and delicious.
—LENITA SCHAFER ORMOND BEACH, FL
START TO FINISH: 30 MIN. • MAKES: 4 SERVINGS
3/4 cup reduced-sodium teriyaki sauce
1/2 cup maple syrup
4 salmon fillets (6 ounces each)
Mixed salad greens, optional
1. In a small bowl, whisk teriyaki sauce and syrup. Pour 1 cup marinade into a large resealable plastic bag. Add salmon; seal bag and turn to coat. Refrigerate 15 minutes. Cover and refrigerate any of the remaining marinade.
2. Drain the salmon, discarding the marinade in bag. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly.
3. Place salmon on grill rack, skin side down. Grill, covered, over medium heat or broil 4 in. from heat 8-12 minutes or until fish just begins to flake easily with a fork, basting frequently with reserved marinade. If desired, serve over mixed salad greens.
Per fillet: 362 cal., 18g fat (4g sat. fat), 100mg chol., 422mg sod., 12g carb. (12g sugars, 0 fiber), 35g pro.
Diabetic Exchanges: 5 lean meat, 1 starch.