Grilled Salmon

1 lb Salmon
1 Tbs. Extra Virgin Olive Oil
3 Tbs. Teriyaki Sauce
2 medium lemons or limes or 1 medium orange - sliced thin
pea pods, brocoli, bell pepper, onion, garlic, mushrooms or whatever veggies you have in the drawer - chopped
1 tsp lemon pepper


Lay two long pieces of foil, crossing each other, down. In the middle, pile all the veggies and toss them in a tablespoon or so of olive oil and a couple of tablespoons of teriyaki sauce. Sprinkle with lemon pepper, salt, pepper to taste and form a mound. Lay the fish, skin side down, on top of the veggies. Brush with another tablespoon or so of teriyaki sauce and lay the rest of the citrus slices on top. Seal the foil to form a packet - but leave some room for the steam to circulate.

To grill indoors, heat up a grill pan... or even a regular frying pan big enough to hold the packet and cook over medium heat. To grill outdoors, just place over a spot that is slightly indirect/medium heat. Cook for about 15-20 minutes - until a meat thermometer registers 125* and then take off the heat and close the foil up. Let it rest for about 10 minutes before serving.



+ 1 point for the peaches

WW Points Values: 7 pts. per serving