Serves: 2

Preparation Time: 0:10

Per Serving: 392.4 Calories; 24.1g Fat (59.6% calories from fat); 34.9g Protein; 1.8g Carbohydrate; 119mg Cholesterol; 1061mg Sodium

Recipe By: Beth Seegmiller

The butter may be omitted from this recipe if you are strictly trying to avoid fats, but it does give a creamier taste to the salmon. If using a fish basket, you may turn the fish once, halfway through cooking time.

Ingredients:

• 2 8-oz. salmon fillets
• 3 tablespoons dry sherry
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon fresh ginger, finely minced
• 2 tablespoons butter
• 1/4 teaspoon freshly ground pepper
• lemon slices

Steps:

• In a shallow glass dish, combine the sherry, soy sauce, sesame oil, and ginger. Place the fish in the marinade for 30 minutes.
• Preheat the grill, and brush the grids with vegetable oil. Dot the salmon with butter (optional), and grill on MEDIUM-HIGH for 10 minutes. The skin should easily separate from the fish when it is cooked. Place the salmon on a platter, garnish with fresh lemon slices and serve.