Salmon with Sweet/tangy marinade

-1.5 pounds salmon filets   

-1/3 cup brown sugar
-1/3 cup water
-1/3 cup soy sauce
-salt and pepper
-garlic powder

Season salmon fillets with garlic powder and salt and pepper.

In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.

Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

Or, bake at 425 degrees for 10-15 minutes.

Cranberry Pecan Chicken Salad on a Crossaint

-12.5 oz can of chicken, drained

-1 tsp olive oil

-salt and pepper to taste

-1 tbsp Miracle Whip

-1 tbsp non-fat greek yogurt 

-1/4 cup celery, chopped (about 1/2 of a rib)

-1/8 cup chopped pecans

-1/4 cup dried cranberries

Mix all ingredients and serve on croissants or fresh Kaiser rolls.