Teriyaki Marinade:

1/2 C. reduced-sodium soy sauce
2 T. rice vinegar
3 garlic cloves, halved
1 T. finely chopped fresh gingerroot
11/2 C. frozen unsweetened Apple juice concentrate (12 oz.), undiluted and thawed

1/2 C. finely chopped scallions
6 salmon steaks (4 oz. each)

Combine all the ingredients, except the scallions and salmon, in a blender and blend until smooth. Stir in the scallions. Place the salmon in a glass baking dish and pour the marinade over it. Cover tightly and refrigerate for 8 to 10 hours, turning the salmon occasionally so that the marinade is absorbed evenly. Preheat the oven to 350°F. Bake the salmon, in the marinade, in the preheated oven for 8 to 10 minutes, or until the fish flakes easily.

Makes 6 servings, 175 calories each