4 teaspoons gingerroot, grated

4 teaspoons teriyaki sauce

4 salmon fillets, 4 oz each

Rub teaspoon of gingerroot and 1 teaspoon teriyaki sauce on each fillet.  Wrap with plastic wrap and let sit in fridge for up to an hour.

Preheat grill to medium-high heat.  Pleace the fish on the grill and turn after about 3 minutes or so, depending on the thickness of the fish.  Fish is done if it flakes when tested with a fork.

Serves 4

Calories 204

Fat 6g