Title: Lo-Fat Gingery Grilled Salmon Salad
Categories: Fish Entree Bbq Salmon
Yield: 4 Servings

1/4	c	Nonfat plain yogurt
2	tb	Finely chopped fresh ginger
2		Cloves garlic; finely
		Chopped
2	tb	Fresh lime juice
1	tb	Freshly grated lime zest
1	tb	Honey
1	tb	Canola oil
1/2	ts	Salt
1/2	ts	Freshly ground black pepper
1 1/4	lb	Salmon fillet
		About 1-inch thick
		Cut into 4 pieces
		Skin on & pin bones removed
		Watercress & pickled ginger
		Salad; un-tossed
		See recipe
		Lime wedges for garnish

1. In a small bowl, whisk together yogurt, ginger, garlic, lime juice, lime zest, honey, oil, salt and pepper. Place salmon in a shallow glass dish and pour marinade over it, turning the salmon to coat on all sides. Cover and marinate in the refrigerator

2. Meanwhile, prepare a charcoal fire or preheat a gas grill. (Do not use a grill pan-salmon will stick.)

3. Using a long-handled barbecue brush, coat the grill rack with oil. Place salmon, skin-side up, on the grill. Cook for 5 minutes. Using 2 metal spatulas, carefully turn the salmon pieces over and cook just until opaque in the center, 4 to 6 minutes long

4. Toss watercress salad with dressing and divide among 4 plates. Top with a piece of grilled salmon. Garnish with lime wedges. Serve immediately.

Makes 4 servings.

325 calories per serving; 31 grams protein; 16 grams fat(1.9 grams saturated fat); 15 grams carbohydrate; 430 mg sodium; 78 mg cholesterol;1 gram fiber.

Busted by Gail Shermeyer <4paws@netrax.net>

Recipe by: Eating Well, July/August 1997

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