Glazed Grilled Salmon

Of all the ways I've cook salmon, this drew the most praise.

Ingredients:

2 tablespoons Splenda (30 ml)
1 1/2 teaspoons dry mustard (7 ml)
1 tablespoon soy sauce (15 ml)
1 1/2 teaspoons rice vinegar (7 ml)
1/4 teaspoon blackstrap molasses (or the darkest molasses you can
find.) (1 ml)
12 ounces salmon fillet, cut in 2 - 3 serving sized portions (350 g)

Procedu

Mix together all ingredients except the salmon in a small dish. Spoon
out 1 tablespoon of this mixture, and set aside in a separate dish.

Place the salmon fillets on a plate, and pour the larger quantity of
the seasoning mixture over it, turning each fillet so that both sides
come in contact with the seasonings. Let the fish sit for a few
minutes - just two or three - with the skinless side down in the
seasonings.

Now, you get to choose how you want to cook your salmon. I do mine on
a stove top grill, but you can broil it, do it in a heavy skillet
sprayed with non-stick cooking spray, or even do it over the grill
outdoors.

However you cook it, it will need about 5 minutes per side - turn
carefully! Baste once, when turning, with the seasoning mixture
remaining on the plate. (Don't do it after that - you want the heat to
kill any raw fish germs!)

When the salmon is done through, remove to serving plates, and drizzle
the reserved seasoning mixture over each piece before serving.

This is 2 generous servings, or 3 smaller ones. Assuming 2 servings,
each will have 3 grams of carbohydrate with a trace of fiber. 35 grams
protein.