Next Generation Life Fitness

Salmon Teriyaki with Orange Salad

Preptime: 15 min.
Cooktime: 10 min.

Calories: 302
Carbs: 17g
Fat: 12g
Fiber: 3g
Protein: 30g
Satfat: 2g
Sodium: 490mg

Ingredients:
2 cloves garlic, finely chopped
2 tablespoons freshly grated ginger
2 tablespoons sugar
1/2 cup low-sodium soy sauce
1/4 cup dry sherry
4 salmon fillets, 4 to 6 ounces each
1/8 cup olive oil
1/8 cup balsamic vinegar
1/4 teaspoon nutmeg
1/2 red onion, peeled and thinly sliced
2 naval oranges, peeled and sectioned
1 bunch watercress, rinsed and dried
3 scallions, chopped

Directions:
1. Combine the garlic, ginger, sugar, soy sauce and sherry in a bowl. Add the salmon fillets and marinate in the refrigerator for 1 hour before grilling or broiling.

2. Combine the olive oil, balsamic vinegar and nutmeg in a separate bowl.

3. Add the thinly sliced onion and orange sections to the oil and vinegar dressing.

4. Preheat the grill or broiler to high.

5. Cook the salmon for 5 to 6 minutes per side, until the fish is just cooked through.

6. Add the watercress to the onion-orange mixture and toss. Divide this salad mixture among 4 plates. Place the salmon on top of the salad. Garnish with chopped scallions.