Canyon Ranch Spa Salmon Teriyaki

Ingredients:

1/2 cup low-sodium soy sauce
2 tablespoons rice vinegar
1 tablespoon chopped fresh garlic
1 tablespoon fresh ginger, minced
1 1/2 cup thawed apple juice concentrate
4 (4-oz.) salmon filets
1/2 cup finely chopped green onions
***Salad:***
1 medium green apple, julienned
1/2 carrot, julienned
1/2 red onion, cut in half and thinly sliced
1/2 diced red bell pepper
1/2 cup diced pineapple
1 cup shredded bok choy
2 cups cooked udon noodles


Directions:
Process soy sauce, rice vinegar, garlic, ginger and apple juice in food processor or blender. Stir in green onions.

Combine salmon with half of marinade in a shallow bowl. Reserve remainder. Marinate 1 to 2 hours in refrigerator. Turn salmon occasionally to distribute marinade evenly.

Preheat grill or broiler. Discard marinade and cook salmon for 3 to 5 minutes each side, flesh side down first. Then turn and continue until white juices appear.

Combine vegetables for salad and mix well. Place � cup udon noodles on each plate. Top with 1 cup vegetables and 1 salmon filet. Drizzle 2 tablespoons of reserved marinade over each plate.