Salmon sandwiches with spicy apricot sauce

Nonstick cooking spray
Aluminum foil
1 pound skinless Atlantic salmon, cut into 4 square fillets
1 small lemon
1/2 teaspoon black pepper
4 98% fat-free light wheat sandwich buns
4 lettuce leaves (leaf lettuce)
4 tablespoons low-sugar apricot preserves
2 tablespoons sweet chili sauce (Asian style)

Heat indoor or outdoor grill. Spray nonstick cooking spray on a piece of aluminum foil large enough to hold the four fillets. Place fillets on foil and sprinkle with juice of the lemon and black pepper. Grill on foil approximately 5 minutes on each side until cooked through (flesh bounces back when pressed lightly, and juices are milky). Toast buns on grill or use a toaster. Place a lettuce leaf on each of the bottom halves of the buns, then top with one salmon fillet. In a small bowl, stir together apricot preserves and sweet chili sauce, then spoon approximately 1 heaping tablespoon onto each salmon fillet; add the top half of each bun to complete.

Nutrition Facts

Per Serving:
  Calories: 269
  Carbohydrate: 23 g
  Protein: 24 g
  Fat: 9 g
  Saturated fat: 3 g
  Cholesterol: 67 mg
  Sodium: 253 mg
  Fiber: 1 g
 
Exchanges per serving: 1 1/2 starch, 3 lean meat
Carbohydrate choices: 1 1/2