4 6-ounce salmon fillets
1/2 cup fat-free Caesar salad dressing
1⁄4 cup reduced-sodium soy sauce
1 garlic clove, minced
Place salmon fillets in a large resealable plastic bag. Add the salad dressing. Seal the bag and turn to coat. Refrigerate for at least 2 hours. Drain and discard marinade. Coat grill rack with nonstick cooking spray before starting the grill. Place salmon skin down on grill rack. Grill, covered, on medium heat for 5 minutes. In a small bowl, combine soy sauce and garlic, brush over salmon. Grill 10–15 minutes longer or until fish flakes easily with a fork, basting occasionally.
Agnes M. Shear, Myrtle Beach