Ingredients
4 salmon fillets, wild
2 tablespoons butter
2 tablespoons smart balance (immitation buttery spread)
4 tablespoons brown sugar
2-3 cloves garlic, minced
2-3 tablespoons fresh squeezed lemon juice
1 tablespoon lite soy sauce
1 teaspoon fresh ginger, minced
1 teaspoon fresh ground pepper
Preparation
In a small saucepan, combine butter, smart balance, brown sugar, garlic, lemon juice, soy sauce, ginger and pepper. Cook over medium-low heat until the sugar is dissolved; turn off the heat. Pour 1/4 of the sauce in a small bowl to baste the salmon. Grill the salmon fillets over medium heat, skin side down first for 5-6 minutes or until cooked on that side. Turn salmon peel off the skin and baste each fillet several times with 1/4 of the prepared sauce. Grill for 7-10 minutes longer or until the salmon flakes easily with a fork. Divide the remaining sauce into 4 small serving bowls for each serving of salmon to be used as a dipping sauce.
