Strawberry-Teriyaki Glazed Salmon Recipe
- 1/4 cup seedless strawberry jam
- 2 tablespoons reduced-sodium soy sauce
- 1 garlic clove, minced
- 1/2 teaspoon ground ginger
- 4 salmon fillets (4 ounces each)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1. Preheat broiler. In a small saucepan, combine jam, soy sauce, garlic and ginger; cook and stir until mixture comes to a boil. Reduce heat; simmer, uncovered, 6-8 minutes or until mixture is reduced by half.
- 2. Sprinkle salmon with salt and pepper. Place in an ungreased 15x10x1-in. baking pan. Broil 4-6 in. from heat 8-10 minutes or until fish just begins to flake easily with a fork, brushing with 2 tablespoons jam mixture during the last 2 minutes of cooking. Just before serving, brush with remaining jam mixture. Yield: 4 servings.
1 salmon fillet equals 234 calories, 10 g fat (2 g saturated fat), 57 mg cholesterol, 507 mg sodium, 14 g carbohydrate, trace fiber, 20 g protein. Diabetic Exchanges: 3 lean meat, 1 starch.
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Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.