• 2 black chai tea bags
• ½ cup boiling water
• 2 tablespoons snipped fresh chives
• 1 clove garlic, minced
• 2 tablespoons Dierbergs olive oil
• 2 tablespoons honey
• 1 tablespoon reduced-sodium soy sauce
• 2 teaspoons minced fresh ginger root
• ¼ teaspoon salt
• ¼ teaspoon crushed red pepper flakes
• 1 salmon fillet, cut into 6 strips (about 1½ to 2 pounds)

Place tea bags in 1-cup glass measure; pour boiling water over tea bags. Steep 5 minutes. Remove and discard tea bags. Stir in remaining ingredients except salmon. Cover and let stand 30 minutes.

 

Lightly coat salmon with no-stick cooking spray. Place salmon flesh-side down on oiled grid over medium-high heat; cover and grill 4 minutes. Turn fish skin-side down with large metal spatula.

 

Stir glaze and spoon over fish; cover and grill, spooning additional glaze occasionally over salmon, until opaque throughout and internal temperature is 145ºF., about 10 minutes per inch of thickness.

 

Slide spatula between skin and flesh; remove fish from grill. Discard skin.

Servings: 6
Serving Size: Per Serving

Per Serving
Calories: 241
Cholesterol: 62 mg
Fat: 16 g
Sodium: 92 mg
Carbohydrates: 1 g
Protein: 23 g
Fiber:
Saturated Fat: N/A