Grilled Salmon, Ginger Honey Glaze

I never thought I'd see the day that I was eagerly reading "Eating Light" and "Cooking Light" for new and tasty recipes. However, so it is!

We're doing quite well on this high-protein, low-calorie diet of ours. It's not easy on either one of us, but we're trying and are doing well so far. Having lost 3 pounds last week was a bonus and recognition that we're doing something right. And there have been no fights about food (or other things), so that's another plus! (Now if I would only go back to having miniature York peppermint patties in the freezer, Brad would be oh so joyful!)

I've never been a good cooker of fish. I am not sure if it's the pans I use, the stove on which I cook, or something else, but the recipe never turns out quite the way it was intended. The other night, we tried this recipe and it was amazingly easy and tasty.

There are only 250 calories, 10 grams of fat and 33 grams of protein per serving. It would be even less if you didn't use the teriyaki sauce, but you have to have some flavor somewhere.

We paired the dish with some roasted vegetables and a plentiful salad and were very satiated at the end of the evening -- even without the peppermint patties!

GRILLED SALMON WITH GINGER HONEY GLAZE
Serves 4; Prep Time: 5 minutes; Cooking Time: 15 minutes

1-1/4 lb. wild salmon with skin
Salt and black pepper to taste
2T light teriyaki sauce
1T honey
1T bottled minced ginger or 1 t.ground ginger

1. Sprinkle salmon with salt and pepper. Combine teriyaki sauce and honey and pour evenly over the salmon. Springer ginger over the top. Let stand 5-10 minutes.
2. Meanwhile, heat grill.
3. Place salmon, skin side up, on grill. Grill 5 minutes over high heat. Turn gently, reduce heat to medium and grill 7-10 minutes or until salmon is just cooked through. Remove skin before serving.