Title: Broiled Salmon Teriyaki
Categories: Oriental Seafood
Yield: 4 Servings
| 1/4 | c | Chicken Broth |
| 1/4 | c | Rice Wine OR Dry White |
| 2 | tb | Sugar |
| 2 | tb | Grated Gingerroot |
| 2 | tb | Low Sodium Soy Sauce |
| 4 | | (4 Oz.) Salmon Fillets |
| | | Skinned |
Combine First 5 Ingredients in A Small Saucepan. Bring To A Boil & Cook
Over Medium High Heat 5 Min. OR Until Slightly Thickened, Stirring
Occasionally. Strain & Discard Gingerroot. Let Cool. Brush Both Sides Of
Fillets With Soy Sauce. Place Fillets On A Rack Coated With Cokoing Spray.
Place Rack On A Broiler Pan. Broil 4 To 5 Inches From Heat 3 Min. Turn Over
And Baste With Soy Sauce Mixture. Broil An Additional 2 Min. OR Until Fish
Flakes Easily. Baste With Soy Mixture. About 223 Cal. Per 3 Oz. Serving.
Fat 7.8 Chol. 48.