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.