Ingredients
1/3 cup reduced-sodium soy sauce1/4 cup thawed orange juice concentrate2 tablespoons canola oil2 tablespoons tomato sauce1 tablespoon finely chopped green onion1 garlic clove, minced1 teaspoon lemon juice1/2 teaspoon minced fresh gingerroot1/2 teaspoon prepared mustard4 salmon steaks or fillets (1 inch thick)
Preparation
In a small bowl, whisk the first nine ingredients until well blended. Pour 1/2 cup marinade into a large resealable plastic bag. Add the salmon; seal bag and turn to coat. Refrigerate for up to 1 hour. Set aside remaining marinade for basting.
Drain salmon and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill salmon, covered, over high heat or broil 3-4 in. from the heat for 3 minutes. Turn; grill or broil 2-7 minutes longer or until fish flakes easily with a fork, basting occasionally with reserved marinade.
