Grilled Teriyaki Salmon
1/2 cup soy sauce
2 tablespoons vegetable oil
2 tablespoons fresh ginger, peeled and finely minced
2 teaspoons crushed red chili peppers
1 tablespoon garlic flakes
2 tablespoons brown sugar
4 salmon steaks
Combine first 6 ingredients and pour into shallow non-aluminum baking dish. Place salmon steaks in dish, cover and refrigerate 1 to 2 hours, turning salmon halfway through marination.
Remove salmon from marinade and place on preheated grill that has been lightly greased with vegetable oil. Cook on medium-high heat (350 degrees) 5 to 7 minutes per side or until salmon is just barely opaque throughout and has attractive grill marks on outside.
As prepared, each serving contains 180 calories, 7g total fat, 60mg cholesterol, 540mg sodium, 4g total carbohydrate and 25g protein.