Salmon Steak with Orange Balsamic Vinegerette

Ingredients:

• ¼ cup orange juice concentrate
• ¼ cup balsamic vinegar
• 1 ½ tbsp. finely chopped fresh rosemary
• 4 salmon steaks about 6 oz each
• nonstick cooking spray

Directions:

Place first three ingredients in a large zip-tip plastic bag and shake well. Add salmon and refrigerate for 30-60 min. Remove steaks from marinade and pat dry with a paper towel. Discard remaining marinade. Coat a grill with cooking spray and heat on high. Grill steaks, turning once, until no longer translucent in the center. (About four min per side.

Nutrition Facts: (Serves 4): 263 calories, 34 g protein, 9 g carbs, 9 g fat, 0g fiber.

 Side dish: Serve with brown rice and a cup or two of fresh greens.