- 4 six-ounce salmon steaks (wild or Alaskan)
- 1/2 cup reduced-sodium soy sauce
- 1/4 cup orange juice
- 2 tablespoons chopped garlic
- 2 teaspoons Dijon mustard
- 2 teaspoons tomato paste
- 1/2 lemon, juiced
With only 270 calories per serving, this mouthwatering entrée is easy to make, and bursting with good-for-you omega-3 fats.
- Prep time
- Total Time
Place the salmon in a zip-top bag. Mix the soy sauce, orange juice, garlic, mustard, tomato paste, and lemon juice in a bowl. Pour into the bag with the salmon. Seal the bag, pressing out excess air. Refrigerate to marinate 4 to 6 hours.
Prepare a grill. Remove the salmon from the bag, reserving the marinade. Place the salmon on the grill and cook, turning once, for about 5 minutes on each side, or longer for well done. For extra flavor, lightly drizzle a few tablespoons of the marinade on salmon during grilling. Discard leftover marinade.
IBS sufferers take note: This recipe is suitable for constipation-predominant IBS and diarrhea-predominant IBS.