Recipe - Gingery Grilled Salmon Salad Jb

One fourth cup Nonfat plain yogurt
2 tablespoon Finely chopped fresh ginger
2 Cloves garlic, finely
chopped
2 tablespoon Fresh lime juice
1 tablespoon Freshly grated lime zest
1 tablespoon Honey
1 tablespoon Canola oil
One half teaspoon Salt
One half teaspoon Freshly ground black pepper
1 One fourth pound Salmon fillet, 1inch thick,
cut into 4 pieces, skin on,
pin bones removed
Watercress & Pickled Ginger
Salad, untossed
Lime wedges for garnish

1. In a small bowl, whisk together yogurt, ginger, garlic, lime juice, lime
zest, honey, oil, salt and pepper. Place salmon in a shallow glass dish and
pour marinade over it, turning the salmon to coat on all sides. Cover and
marinate in the refrigerator for 20 to 30 minutes, turning once or twice.

2. Meanwhile, prepare a charcoal fire or preheat a gas grill. (Do not use a
grill pan; salmon will stick.)

3. Using a longhandled barbecue brush, coat the grill rack with oil. Place
salmon, skinside up, on the grill. Cook for 5 minutes. Using 2 metal
spatulas, carefully turn the salmon pieces over and cook just until opaque
in the center, 4 to 6 minutes longer. With 2 spatulas, remove salmon from
the grill. Slip off the skin.

4. Toss watercress salad with dressing and divide among 4 plates. Top with
a piece of grilled salmon. Garnish with lime wedges. Serve immediately.

Per serving: 325 Cal, 31G Pro, 16.0 G Fat, 15 G Carb, 430 MG Sod, 78 MG
Chol, 1.0 G Fiber

Reprinted from EatingWell website: http://www.eatingwell.com/recipes/
Posted to MMRecipes Digest by Julie Bertholf jewel1@ix.netcom.com on
Feb 15, 1998