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Strawberry-Teriyaki Glazed Salmon

 Strawberry-Teriyaki Glazed Salmon
I'm always up for a good salmon dinner, but this is the best recipe I've ever made. Strawberry jam might seem like a surprise in an Asian-inspired dish, but it makes a sweet-savory glaze that impresses everyone—even my boyfriend, who doesn't like fish. —Krystina Cahalan, Winter Park, Florida
4 ServingsPrep/Total Time: 25 min.


  • 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


  • 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.
  • 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.
Nutritional Facts: 1 salmon fillet equals 234 calories, 10 g fat (2 g saturated fat), 57 mg cholesterol, 507 mg sodium,

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Strawberry-Teriyaki Glazed Salmon (continued)

Nutritional Facts: 14 g carbohydrate, trace fiber, 20 g protein. Diabetic Exchanges: 3 lean meat, 1 starch.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.