Whiskey-Glazed Salmon, Garlic-Basil Squash and Your choice of Rice!

This meal was exceptional! The Salmon was FANTABULOUS and the Zucchini Squash superb!!!
I served 5 oz portions of salmon and 1/2c of rice to stay within realistic point values due to being on WW'ers.

Whiskey Glazed Salmon

Yield: 4 servings

353 cal, 14.1g fat, .3g fiber

3 tbsp brown sugar

3 tbsp whiskey of choice

2 tbsp low-sodium soy sauce

1 tbsp grated peeled fresh ginger

1 tbsp fresh lime juice

3 garlic cloves, minced

1/4 tsp freshly ground black pepper

4 (6oz) skinless salmon fillets

Cooking spray

1/4 c thinly sliced green onions

1 tbsp sesame seeds, toasted.

Combine first 7 ingredients in a large zip-top bag. Add salmon to bag; seal.

Marinate in refrigerator 1.5 hours, turning occasionally.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking -spray. Add salmon and marinade to pan; cook salmon 4-5 minutes on each side or until salmon flakes easily when tested with a fork. Place 1 fillet on each of 4 plates; drizzle each serving with about 2 tsp sauce. Sprinkle each serving with a tablespoon green onions and 3/4 tsp sesame seeds.

Garlic Basil Squash

Yield; 8 servings.

31 calories, 1.3g fat, 1.2g fiber

2 tbsp chopped fresh basil

2 tsp olive oil

1 tsp water

1/4 tsp water

1/4 tsp salt

1 garlic clove, minced

4 small yellow squash, cut in half lengthwise

4 medium zucchini, cut in half lengthwise

Cooking spray

Combine first 5 ingredients in a small bowl.

Brush cut surfaces of yellow squash and zucchini with half of basil mixture; set aside.

Prepare grill. Place vegetables, cut sides down on grill rack coated with cooking spray, and grill 8 minutes or until vegetables are tender, turning and basting once with reserved marinade.