GINGERY GRILLED SALMON SALAD *JB

      Title: GINGERY GRILLED SALMON SALAD *JB
  Categories: Seafood, Salads, Main dish
       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, 1-inch thick,
            -cut into 4 pieces, skin on,
            -pin bones removed
            Watercress & Pickled Ginger
            -Salad, untossed
            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 for 20 to
   30 minutes, turning once or twice.
   
   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 longer. With 2 spatulas,
   remove salmon from the grill. Slip off the skin.
   
   4. Toss watercress salad with dressing and divide among 4 plates. Top
   with a piece of grilled salmon. Garnish with lime wedges. Serve
   immediately.
   
   Per serving: 325 Cal, 31G Pro, 16.0 G Fat, 15 G Carb, 430 MG Sod, 78
   MG Chol, 1.0 G Fiber
   
   Reprinted from EatingWell website: http://www.eatingwell.com/recipes/
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