3/4 cup beer
1/2 cup low-sodium soy sauce
1 tablespoon vegetable oil
1 tablespoon lemon juice
1/8 teaspoon salt
1/8 teaspoon pepper
1 garlic clove, minced
4 (6-ounce) salmon fillets
Vegetable cooking spray
*Cilantro-Coconut Chutney
Combine 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)
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)