SOY SALMON WITH CILANTRO COCONUT CHUTNEY3/4 cup beer1/2 cup low-sodium soy sauce1 tablespoon vegetable oil1 tablespoon lemon juice1/8 teaspoon salt1/8 teaspoon pepper1 garlic clove, minced4 (6-ounce) salmon filletsVegetable cooking spray*Cilantro-Coconut ChutneyCombine first 7 ingredients in an 11 x 7-inch baking dish; stir well with a wire whisk. Add salmon, turning to coat. Cover and marinate in refrigerator 1 hour, turning occasionally.Remove salmon from dish, and discard marinade. Prepare grill. Place salmon on grill rack coated with cooking spray; grill 5 minutes on each side or until fish flakes easily when tested with a fork. Serve with Cilantro-Coconut Chutney.Yield: 4 servings (serving size: 1 fillet and 2 1/2 tablespoons chutney)var zflag_nid='794'; var zflag_cid='1091/988'; var zflag_sid='122'; var zflag_width='300'; var zflag_height='250'; var zflag_sz='9'; Cilantro-Coconut Chutney 1 cup fresh cilantro leaves 1/3 cup shredded sweetened coconut 1/4 cup water 2 tablespoons lime juice 1 tablespoon minced seeded jalapeño pepper 1 teaspoon minced peeled ginger root 2 teaspoons curry powder 1/8 teaspoon salt 1 garlic clove, minced Place all ingredients in a food processor, and process until smooth. Yield: 2/3 cup (serving size: 2 1/2 tablespoons)
