PREP: 12 minutes
YIELD: 4 servings
COOK: 14 to 22 minutes (depending one thickness of salmon)
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Cooking spray
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¼ cup teriyaki sauce
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¼ tsp ground ginger
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1 ¼ lb salmon fillet
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1 mango, peeled and cut lengthwise into 8 pieces
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½ fresh pineapple, peeled, cored, and sliced lengthwise into eighths
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½ tsp ground cinnamon
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Coat grill or broiler with cooking spray, then heat. Combine teriyaki sauce and ginger in a small bowl and set aside. Place salmon on rack skin side up and cook 5 to 8 minutes, depending on thickness. Lightly coat skin with cooking spray. Turn fish skin side down and brush with teriyaki mixture. Cook another 5 to 8 minutes, basting occasionally. Remove from heat and cover with foil to keep warm.
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Lightly coat both sides of mango and pineapple slices with cooking spray and sprinkle with ground cinnamon. Grill or broil for 2 to 3 minutes per side, or until tender.
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Serve salmon, mango, and pineapple with sesame-ginger or curried rice (try one of the flavors from Near East).
HOW KIDS CAN HELP: Mix teriyaki sauce and ginger; lightly coat fruit with cooking spray, and sprinkle with cinnamon.
PER SERVING: 251 calories, 6 g fat (1 g saturated), 795 mg sodium, 81 mg cholesterol
