How To Prepare
1. Preheat the grill to high heat.
2. Combine 1 tablespoon oil, garlic, and ginger in a mini food processor; pulse until finely chopped. Add juice and next 3 ingredients (through chile poder); pulse to combine. Place salmon on a grill rack coated with cooking spray; brush tops of salmon with half of sauce. Grill 10 minutes; brush with remaining sauce. Grill an additional 10 minutes or until desired degree of doneness.
3. Combine peas, radishes, and shallots. Combine vinegar and remaining 1 tablespoon oil, stirring well; drizzle over pea mixture. Serve with salmon.
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Barbecue Salmon and Snap Pea Slaw
How To Prepare
Preheat oven to 400 degrees. Coat an 8-inch square glass baking dish with nonstick cooking spray. Rinse fillets and pat them dry.
In a small bowl, combine Mrs. Dash Teriyaki Sauce, lemon, ginger, garlic, cilantro and basil.
Lay fillets skin side up (if skin is still on) and spread a quarter of the mixture along the length of the fish. Starting from the narrow end, roll up each fillet and place seam down in the baking dish. Bake uncovered for 15-18 minutes or until the fish flakes easily with a fork. Serve with lemon wedges.
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Asian-style Fish Rolls
How To Prepare
Coat the inside of a 3-4 quart crockpot with nonstick cooking spray. Place vegetables on the bottom, then lay chicken pieces on top. Combine ginger, garlic, orange juice and teriyaki. Pour over chicken and vegetables. Cook for 6-8 hours on low. Add potato flour slurry about 30 minutes before the end of cooking to thicken the juices.
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Low Fat Asian Crockpot Chicken
How To Prepare
Thaw shrimp (if frozen), rinse and pat dry with paper towels.
Whisk potato flour, teriyaki, water, Splenda, and vinegar in a small dish and set aside
Heat oil in a wok or large skillet over high heat.
Add shrimp to hot oil and cook for 2 minutes. Remove with a slotted spoon and set aside in a bowl or plate.
Add ginger, garlic, green onions and broccoli to pan and stir for 2 minutes. If necessary add a little more oil; it won’t be absorbed.
Add teriyaki mixture to the pan, followed by the shrimp. Cook for 2-3 minutes. Cook for 1 more minute until shrimp are pink and broccoli is crisp but tender. Sprinkle crushed red pepper and stir.
Serve over hot rice.
Serves 4
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Stir-Fried Shrimp and Broccoli
