Tuesday, August 9, 2011

Firecracker Grilled Salmon

Recipe Taken From:
Taste of Home Healthy Cooking Magazine
February/March 2011


2 tablespoons balsamic vinegar
2 tablespoons reduced-sodium soy sauce
1 green onion, thinly sliced
1 tablespoon olive oil
1 tablespoon maple syrup
2 garlic cloves, minced
1 teaspoon ground ginger
1 teaspoon crushed red pepper flakes
1/2 teaspoon sesame oil
1/4 teaspoon salt
4 salmon fillets (6 ounces each)


In a small bowl, combine the first ten ingredients. Pour 1/4 cup marinade into a large resealable plastic bag. Add the salmon; seal bag and turn to coat. Refrigerate for up to 30 minutes. Cover and refrigerate remaining marinade. Drain and discard marinade.
Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Place salmon skin side down on grill rack. Grill, covered, over high heat or broil 3-4 in. from the heat for 5-10 minutes or until fish flakes easily with a fork, basting occasionally with remaining marinade. Yield: 4 servings.

Notes & Tips:

I served this with a salad and Naan Bread (which is my favorite). The marinade definitely has some kick to it, if you wanted to limit that spice you can cut back on the red pepper flakes.

Nutrition Facts:

1 fillet equals 306 calories, 18 g fat (4 g saturated fat), 85 mg cholesterol, 367 mg sodium, 4 g carbohydrate, trace fiber, 29 g protein. Diabetic Exchanges: 5 lean meat, 1 fat.

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