• 4 salmon fillets, about 6 ounces each, thawed if frozen
• 1-1/4 cups canned whole berry cranberry sauce
• 1/3 cup cranberry juice cocktail
• 2 Tbs. plus 2 tsp. soy sauce
• 2 Tbs. plus 2 tsp. dry vermouth
• 2 tsp. garlic, crushed
• 2 tsp. brown sugar
• 1 tsp. fresh ginger, grated
• 3/4 tsp. Asian sesame oil

Place salmon in a nonreactive pan or dish. Combine remaining ingredients and pour over salmon, turning to coat both sides. Cover and marinate 1 hour in refrigerator. Prepare grill or turn on broiler. Remove salmon from marinade, reserving marinade. Grill or broil salmon 4-5 minutes per side, or until salmon is opaque throughout. Meanwhile, cook reserved marinade in a heavy nonreactive pan over medium high heat 8-10 minutes, stirring occasionally, until thickened. Serve salmon with sauce.

Per serving: calories 548, fat 12.1g, 21% calories from fat, cholesterol 165mg, protein 64.2g, carbohydrates 40.9g, fiber 1.0g, sugar 39.1g, sodium 851mg, diet points 12.3.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 2.5, Bread: 0.0, Lean meat: 0.0, Fat: 1.6, Sugar: 0.1, Very lean meat protein: 9.5

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The recommended wines are: Riesling, Chablis, or Pinot Blanc.