|2||teaspoons snipped fresh dill or ¾ teaspoon dill weed|
|½||teaspoon lemon-pepper seasoning|
|½||teaspoon salt, optional|
|¼||teaspoon garlic powder|
|1||salmon fillet (1-½ pounds)|
|¼||cup packed brown sugar|
|3||tablespoons chicken broth|
|3||tablespoons canola oil|
|3||tablespoons reduced-sodium soy sauce|
|3||tablespoons finely chopped green onions|
|1||small lemon, thinly sliced|
|2||onion slices, separated into rings|
DirectionsSprinkle dill, lemon-pepper, salt if desired and garlic powder over salmon. In a large resealable plastic bag, combine the brown sugar, broth, oil, soy sauce and green onions; add salmon.
Seal bag and turn to coat. Cover and refrigerate for 1 hour, turning once.
Drain and discard marinade. Grill salmon skin side down, over medium heat; arrange lemon and onion slices over the top. Cover and cook for 15-20 minutes or until fish flakes easily with a fork. Yield: 6 servings.
Editor’s Note: Salmon can be broiled instead of grilled. Place the fillet on a greased broiler pan. Broil 3-4 in. from the heat for 6-8 min. or until fish flakes easily with a fork.
One serving (prepared with salt-free lemon-pepper seasoning and light soy sauce and without salt) equals 199 calories, 1818 mg sodium, 68 mg cholesterol, 7 gm carbohydrate, 22 gm protein, 9 gm fat