Grilled Salmon with Ginger Honey Glaze

(adapted from Woman's Day Eating Light Magazine)

This one was SO FAST, FRESH and FABULOUSLY delicious!

Total time-start to finish-2o minutes.

Ingredients:

1 1/4 lb. fresh salmon fillet with skin (keeps the fish in tact during grilling, but flakes away easily from skin when serving)

salt and black pepper to taste

2 T. light teriyaki sauce

1 T. honey

2 T. minced fresh ginger OR 1 t. ground ginger

2 med. zucchini sliced fairly thick (about 1/2 in.)

2 med. yellow summer squash (also sliced about 1/2 in.)

2 T. olive oil in a small bowl (for veggies)

coarse salt/sea salt (for veggies)


How to make it:

1. Sprinkle salmon with salt and pepper.
Combine teriyaki sauce and honey and pour evenly over the salmon.
Spread ginger over the top.
Let stand about 10 minutes.

2. Meanwhile, heat grill. (I used our George Foreman table grill)

3. Wash and cut veggies (I used zucchini and yellow squash, but you could use others like, portobello mushrooms, eggplant, or even asparagus)

4. Lightly spray George Foreman with non-stick cooking spray, and place salmon on grill. Close cover and grill 3-4 minutes- should flake easily with a fork when finished cooking. Remove skin before serving.

5. Either dip, or brush veggies with olive oil and sprinkle with coarse/sea salt and place on grill. Cook veggies between 3-5 minutes (depending on how firm you like your veggies).

Reviews: The whole family enjoyed this one, pumpkin about polished off the entire filet of salmon (he'd put an alaskan grizzly bear to shame!) and even sweet pea was willing to try a bite of everything. Next time, I plan to set aside a little bit of marinade for sweetpea, she will try about anything with a side of "dip".

This recipe will provide 3-4 adult portions, and is FULL of protein and Omega-3 fats that are so good for growing brains...and big ones who are forgetful :).