| 2 | tablespoons honey |
| 2 | tablespoons ketchup |
| 2 | tablespoons finely chopped gingerroot |
| 1/4 | teaspoon salt |
| 1/4 | teaspoon red pepper sauce |
| 1 1/2 | lb salmon fillets |
Serve with...
Asparagus Vinaigrette
Total Time:
3 hours 20 min
| 1. | Heat gas or charcoal grill. In small bowl, mix all ingredients except salmon. |
| 2. | Carefully brush grill rack with vegetable oil. Place salmon skin side down and crosswise on grill over medium heat. Cover grill; cook 8 minutes. |
| 3. | Brush all of honey mixture over salmon. Cover grill; cook 3 to 6 minutes longer or until salmon flakes easily with fork. |
| No change. |
|
| To broil salmon, place skin side down on rack in broiler pan. Broil with tops 6 to 8 inches from heat using times above as a guide. |
|
| Barbecue sauce can be used for the ketchup. |
Nutrition Information:
240 ( 70); 8g ( 2 1/2g, 0g); 95mg; 320mg; 11g ( 0g, 10g); 31g 4%; 2%; 0%; 6% 1/2 ; 0 ; 4 1/2 ; 1 1