This was some delicious salmon! My friend Dorothy passed this recipe on to me with a glowing recommendation, so I was eager to try it. It definitely didn't disappoint! The flavor was sweet and tangy but not overpowering - a nice light glaze. Dorothy came across this recipe in a stack of magazine cut-outs from her mom, so I'm not sure exactly where it came from, but it's great!
Maple-Glazed Grilled Salmon
3/4 cup maple syrup
2 tablespoons ketchup
1 tablespoon brown sugar
1 tablespoon red wine vinegar (I didn't have any vinegar so I omitted this)
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon dried mustard (I used regular Dijon mustard)
3/4 cup maple syrup
2 tablespoons ketchup
1 tablespoon brown sugar
1 tablespoon red wine vinegar (I didn't have any vinegar so I omitted this)
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon dried mustard (I used regular Dijon mustard)
1/8 teaspoon hot pepper sauce
1 salmon fillet (2 pounds)
In a bowl, combine the first 8 ingredients (everything but the salmon) and mix well. Pour 1/2 cup into a large resealable bag, add the salmon. Seal bag and turn to coat, refrigerate for up to 2 hours. Cover and refrigerate remaining marinade.
Before starting the grill, coat grill rack with nonstick cooking spray. Drain and discard marinade from salmon. Grill salmon skin side up over medium-hot heat for 2-4 minutes. Transfer to a double thickness of heavy-duty foil (about 17 in. x 21 in.). Spoon some of the reserved marinade over salmon. Fold foil around fillet and seal tightly. Grill 5-6 minutes longer or until fish flakes easily with a fork. Brush with remaining marinade.
Yield: 8 servings
Nutritional Analysis: One serving (4 ounces cooked salmon) equals 254 calories, 12 g fat (2 g saturated fat), 67 mg cholesterol, 179 mg sodium, 12 g carbohydrate, trace fiber, 23 g protein. Diabetic exchanges: 3 lean meat, 1 starch.
1 salmon fillet (2 pounds)
In a bowl, combine the first 8 ingredients (everything but the salmon) and mix well. Pour 1/2 cup into a large resealable bag, add the salmon. Seal bag and turn to coat, refrigerate for up to 2 hours. Cover and refrigerate remaining marinade.
Before starting the grill, coat grill rack with nonstick cooking spray. Drain and discard marinade from salmon. Grill salmon skin side up over medium-hot heat for 2-4 minutes. Transfer to a double thickness of heavy-duty foil (about 17 in. x 21 in.). Spoon some of the reserved marinade over salmon. Fold foil around fillet and seal tightly. Grill 5-6 minutes longer or until fish flakes easily with a fork. Brush with remaining marinade.
Yield: 8 servings
Nutritional Analysis: One serving (4 ounces cooked salmon) equals 254 calories, 12 g fat (2 g saturated fat), 67 mg cholesterol, 179 mg sodium, 12 g carbohydrate, trace fiber, 23 g protein. Diabetic exchanges: 3 lean meat, 1 starch.
No comments:
Post a Comment