Ingredients
1/4 cup white wine or reduced-sodium chicken broth1/4 cup reduced-sodium soy sauce1-1/2 teaspoons brown sugar1 garlic clove, minced6 salmon fillets (4 ounces each)SALSA:1 can (15 ounces) black beans, rinsed and drained1 cup frozen corn, thawed1 medium sweet red pepper, diced1/2 cup seedless red grapes, chopped1/4 cup fat-free Italian salad dressing1 tablespoon canned chopped green chiles1 teaspoon brown sugar
Preparation
In a small bowl, combine the wine, soy sauce and brown sugar. Set aside 2 tablespoons mixture for basting. Stir garlic into remaining mixture. Place in a large shallow dish; add the salmon. Turn to coat; cover and refrigerate for 30 minutes, turning occasionally.
Meanwhile, in a small bowl, combine the salsa ingredients. Cover and chill until serving.
Drain salmon, discarding marinade. Place salmon skin side down on a lightly greased grill rack.
Grill, covered, over medium heat for 10-12 minutes or until fish flakes easily with a fork, basting occasionally with reserved wine mixture. Serve with salsa.
