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Barbecued Salmon with White Bean Salad

by Berkeley Wellness  

The combination of four common pantry items—ketchup, all-fruit spread, vinegar, and soy sauce—makes an instant barbecue sauce, a nice trick to know when you don’t have bottled barbecue sauce on hand.


  • 2 tablespoons orange all-fruit spread
  • ¼ cup rice vinegar
  • 1 tablespoon ketchup
  • 1½ teaspoons reduced-sodium soy sauce
  • ¼ teaspoon ground ginger
  • 4 skinless salmon fillets (5 ounces each)
  • ¼ cup chopped cilantro
  • ½ teaspoon salt
  • 1 Granny Smith apple, diced
  • 1 cup cooked white beans or canned (rinsed and drained)
  • ¼ cup finely chopped red bell pepper
  • 3 radishes (optional), thinly sliced


1. In a small bowl, combine the fruit spread, 1 tablespoon of the vinegar, the ketchup, soy sauce, and ginger. Brush the salmon with half the barbecue mixture.

2. In a medium bowl, combine the remaining 3 tablespoons vinegar, the cilantro, and salt. Add the apple, white beans, bell pepper, and radishes (if using), tossing to coat.

3. Spray a grill rack with nonstick cooking spray. Preheat the grill to medium. Grill the salmon, turning once and brushing with the remaining barbecue mixture, for 7 to 10 minutes, or until the fish just flakes when tested with a fork. Serve the salmon with the bean salad.

Makes 4 servings.

Nutrition per serving: 330 calories, 11g total fat (2g saturated), 85mg cholesterol, 4g dietary fiber, 24g carbohydrate, 32g protein, 480mg sodium.

A good source of: niacin, omega-3 fatty acids, selenium, thiamin, vitamin B12, vitamin D.