Ingredients

1/4 c. packed brown sugar

1/4 c. reduced-sodium soy sauce

3 Tbsp. unsweetened pineapple juice

3 Tbsp. red wine vinegar

1 Tbsp. lemon juice

3 clove minced garlic

1 tsp. ground ginger

1 tsp. pepper

1/4 tsp. hot pepper sauce

2 salmon fillet (1in thick and 6 oz. each)

Preparation

  1. In a large resealable plastic bag, combine the first nine ingredients; add salmon. Seal bag and turn to coat; refrigerate for 15 min., turning once.
  2. Coat grill rack with cooking spray before starting the grill. Drain and discard marinade. Place salmon skin side down on rack. Grill, covered, over medium heat for 13-15 min. or until fish flakes easily with a fork.

Wine pairings: Chardonnay, Riesling/Rhine, Sauvignon Blanc

Nutritional information: Calories: 330; Total Fat: 18g; Saturated Fat: 4g; Cholesterol: 100mg; Total Carbs: 4g; Protein: 34g; Sodium: 204mg;