What's for Dinner?

You'll love this quick to make salsa. It's also great with grilled meats or chicken.

Ingredients:

1/4 cup white wine or reduced-sodium chicken broth
1/4 cup reduced-sodium soy sauce
1-1/2 teaspoons brown sugar
1 garlic clove, minced
6 salmon fillets (4 ounces each)

SALSA:

1 can (15 ounces) black beans, rinsed and drained
1 cup frozen corn, thawed
1 medium sweet red pepper, diced
1/2 cup seedless red grapes, chopped
1/4 cup fat-free Italian salad dressing
1 tablespoon canned chopped green chilies
1 teaspoon brown sugar

Directions:

In a small bowl, combine the wine, soy sauce and brown sugar. Set aside 2 tablespoons mixture for basting. Stir garlic into remaining mixture. Place in a large resealable plastic bag; add the salmon. Seal bag and turn to coat; refrigerate for 30 minutes, turning occasionally. Meanwhile, in a small bowl, combine the salsa ingredients. Cover and chill until serving.

Coat grill rack with cooking spray before starting the grill. Drain and discard marinade. Place salmon skin side down on grill rack.

Grill, covered, over medium heat for 10-12 minutes or until fish flakes easily with a fork, basting occasionally with reserved wine mixture. Serve with salsa.

Yield: 6 servings.

Nutrition Facts: 1 salmon fillet with 2/3 cup salsa equals 324 calories, 13 g fat (3 g saturated fat), 67 mg cholesterol, 587 mg sodium, 23 g carbohydrate, 4 g fiber, 28 g protein.