4 tablespoons reduced-sodium teriyaki sauce, divided 
2 (5- to 6-ounce) boneless salmon fillets with skin (1 inch thick) 
2-1/2 cups packaged coleslaw mix 
1 cup fresh or frozen snow peas, cut lengthwise into thin strips 
1/2 cup thinly sliced radishes 
2 tablespoons orange marmalade 
1 teaspoon dark sesame oil

Preheat broiler or prepare grill for direct cooking
Spoon 2 tablespoons teriyaki sauce over meaty sides of salmon
Let stand while preparing vegetable mixture

Combine coleslaw mix, snow peas and radishes in large bowl
Combine remaining 2 tablespoons teriyaki sauce, marmalade and sesame oil in small bowl
Add to coleslaw mixture; toss well

Broil salmon 4 to 5 inches from heat source or grill, flesh side down, over medium coals without turning 6 to 10 minutes until center is opaque

Transfer coleslaw mixture to serving plates; top with salmon

Food exchange 4 meat 4 vegetable 1/2 starch
1 salmon fillet with about 2 cups Asian slaw) Calories 354 Calories from Fat 28 % Total Fat 11 g 
Saturated Fat 2 g Cholesterol 75 mg Carbohydrate 32 g Fiber 5 g Protein 32 g Sodium 730 mg

Courtesy Diabetic Cooking

Serves 4