Yield: 2 servings
Exchanges per serving:
3 Lean Meat
1 ½ tablespoons granulated brown sugar substitute
3 tablespoons water
1 tablespoon low-sodium soy sauce
2 teaspoons peeled, minced gingerroot
2 teaspoons minced green onions
2 teaspoons lemon juice
½ teaspoon minced garlic
Dash of dried crushed red pepper
2 4-ounce salmon steaks (½ inch thick)
Vegetable cooking spray
2 tablespoons nonfat mayonnaise
1 tablespoon finely chopped cilantro
½ teaspoon peeled, grated gingerroot
¼ teaspoon crushed garlic
Fresh cilantro sprigs (optional)
1. Combine first 8 ingredients in a large heavy duty, zip-top plastic bag; add salmon. Seal bag, and marinate salmon in refrigerator 2 hours, turning bag occasionally.
2. Remove salmon from marinade, reserving marinade. Place marinade in a small saucepan; bring to a boil. Remove from heat, and set aside.
3. Coat grill rack with cooking spray; place on grill over medium-hot coals (350 to 400 degrees F). Place salmon on rack; grill, uncovered, 5 to 6 minutes on each side or until fish flakes easily when tested with a fork, basting frequently with reserved marinade.
4. Combine mayonnaise and next 3 ingredients, stirring well. Top each salmon steak with 1 tablespoon mayonnaise mixture. Garnish with cilantro sprigs, if desired.