Glazed and grilled salmon
- 1 1/2 pounds salmon fillets
- Lemon & pepper to taste
- Garlic powder to taste
- Salt to taste
- 1/3 cup soy sauce
- 3 Tbsp. of Splenda Brown Sugar Blend.
- 1/3 cup water
- 1/4 cup canola oil
Season salmon fillets with lemon pepper, garlic powder, and salt.
In a small bowl, stir together soy sauce, brown sugar, water, and canola oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.
Preheat grill for medium heat.
Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.
Note: Ask your therapist if you are not sure if an ingredient is permitted or not in your customized food guide.