Grilled Salmon Kyoto

• 1/3 cup reduced-sodium soy sauce
• 1/4 cup thawed orange juice concentrate
• 2 tablespoons canola oil
• 2 tablespoons tomato sauce
• 1 tablespoon finely chopped green onion
• 1 garlic clove, minced
• 1 teaspoon lemon juice
• 1/2 teaspoon minced fresh gingerroot
• 1/2 teaspoon prepared mustard
• 4 salmon steaks or fillets (1 inch thick)

1. In a small bowl, whisk the first nine ingredients until well blended. Pour 1/2 cup marinade into a large resealable plastic bag. Add the salmon; seal bag and turn to coat. Refrigerate for up to 1 hour. Set aside remaining marinade for basting.
2. Drain salmon and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill salmon, covered, over high heat or broil 3-4 in. from the heat for 3 minutes. Turn; grill or broil 2-7 minutes longer or until fish flakes easily with a fork, basting occasionally with reserved marinade.

soy sauce, orange juice, canola oil, tomato sauce, green onion, garlic, lemon juice, fresh gingerroot, mustard, salmon

Taken from www.tasteofhome.com/recipes/grilled-salmon-kyoto/ (may not work)