1 1/4 pounds skinless salmon fillets, in four equal portions 1 cup chopped cucumber, preferably hothouse 1/4 cup sliced green onions 1/4 cup slivered fresh basil leaves 1 tablespoon rice wine vinegar Pinch of salt 2 tablespoons prepared teriyaki glaze

Preparation Preheat oven to 375°F. Coat a shallow nonstick baking pan with cooking spray. Rinse the fillets with cold water and pat dry. Place in the pan. Bake for 8 minutes.

Meanwhile, in a bowl, combine the cucumber, green onions, basil, vinegar, and salt; set aside.

Brush the salmon with the teriyaki glaze. Bake for 3 to 4 minutes more, or until the salmon is opaque in the center. Serve with the cucumber mixture on the side.

Makes 4 servings Per serving: 220 calories, 3g carbohydrates, 29g protein, 9g total fat, 80mg cholesterol, 0g dietary fiber, 450mg sodium