Ingredients:

6-8 oz. skinless salmon portion
2 oz. Oriental Teriyaki sauce **(recipe below)
1/2 oz. zucchini squash
1/2 oz. yellow squash
1/2 oz. chopped red onion
1/2 oz. chopped red bell pepper
4 oz. Moroccan couscous

Procedure:

Grill or pan saute salmon medium well or to desired temperature. Cook couscous as directed. Saute vegetables in small amount of oil until tender. Heat sauce and pour over salmon.

Fat: 10g
Carbs: 27g
Calories: 240

Oriental Teriyaki Sauce

Ingredients:

16 oz. pineapple juice
8 oz. soy sauce
1 t. grated fresh ginger root
8 oz. brown sugar
2 oz. Sherry
2 oz. water
1-1/2 oz. cornstarch

Procedure:

Mix all ingredients except cornstarch and bring to a boil. Reduce heat and cook for 25-30 minutes. Thicken with cornstarch to desired consistency. Cook an additional 15 minutes. Makes 25 ounces of sauce.