Yield: 4 servings
| Measure | Ingredient |
|---|---|
| ¼ cup | Chicken Broth |
| ¼ cup | Rice Wine OR Dry White |
| 2 tablespoons | Sugar |
| 2 tablespoons | Grated Gingerroot |
| 2 tablespoons | Low Sodium Soy Sauce |
| 4 \N | (4 Oz.) Salmon Fillets |
| \N \N | Skinned |
Combine First 5 Ingredients in A Small Saucepan. Bring To A Boil & Cook Over Medium High Heat 5 Min. OR Until Slightly Thickened, Stirring Occasionally. Strain & Discard Gingerroot. Let Cool. Brush Both Sides Of Fillets With Soy Sauce. Place Fillets On A Rack Coated With Cokoing Spray. Place Rack On A Broiler Pan. Broil 4 To 5 Inches From Heat 3 Min. Turn Over And Baste With Soy Sauce Mixture. Broil An Additional 2 Min. OR Until Fish Flakes Easily. Baste With Soy Mixture. About 223 Cal. Per 3 Oz. Serving. Fat 7⅘ Chol. 48.