Salmon Cowell

The Podleski sisters have this cookbook ("Eat, Shrink & Be Merry") with crazy & fun recipe titles but the yummiest recipes.

Marinade:

1/4 cup frozen orange juice concentrate

1/4 cup hoisin sauce

1 Tbsp reduced-sodium soy sauce

1 Tbsp grated gingerroot

2 tsp grated orange zest

Pinch crushed red pepper flakes (optional)

4 boneless, skinless salmon fillets (about 5 oz / 142 g each)

Whisk together all marinade ingredients in a small bowl. Place salmon in a large, heavy-duty, resealable plastic bag. Add marinade and seal bag. Turn bag several times to coat salmon with marinade. marinate in refrigerator for 30 minutes.

Preheat grill to medium setting. remove salmon from marinade (reserve marinade) and place on grill rack that has been coated with cooking spray or lightly brushed with oil. Grill for 3-4 minutes per side, until done (salmon should be slightly pink in the centre). Do not overcook salmon or it will be dry. Baste salmon with reserved marinade during last minute of cooking time, if desired.

(We placed the salmon in a lightly greased dish & baked the salmon in the oven @ 350F for 20-30 minutes.)

Makes 4 servings.

"Eat, Shrink & Be Merry" by Janet & Greta Podleski, pg 101