RECIPE: Delicious dinner tonight: REC: Maple Glazed Salmon from CL....

RECIPE:
B

barbara-in-va

Well-known member
This was extremely tasty for dinner tonight. I bought a beautiful piece of wild King salmon at Whole Foods and grilled it stovetop and finished it in the oven alongside dessert (Pear Crisp from Tate's Bakeshop book-also a big YUM). We made a simple fresh spinach salad and tried a wild rice/quinoa salad as sides. Luckily everything turned out well and dinner was a success AND fairly healthy too! Enjoy!

Maple-Glazed Salmon

From Cooking Light

Find ancho chile powder in the spice section of most supermarkets (substitute 2 teaspoons regular chili powder if you can't find it). Use a spatula to separate the fish from its skin after grilling. Round out the spicy-sweet salmon with a simple spring salad.

2 teaspoons paprika

1 teaspoon chili powder

1 teaspoon ground ancho chile powder

1/2 teaspoon ground cumin

1/2 teaspoon brown sugar

1 teaspoon sea or kosher salt

4 (6-ounce) salmon fillets

Cooking spray

1 teaspoon maple syrup

Prepare grill, heating to medium.

Combine first 5 ingredients. Sprinkle fish with salt; rub with paprika mixture.

Place fish on grill rack coated with cooking spray; grill 7 minutes. Drizzle fish with syrup; grill 1 minute or until fish flakes easily when tested with a fork.

Yield: 4 servings (serving size: 1 salmon fillet)

NUTRITION PER SERVING

CALORIES 286(42% from fat); FAT 13.5g (sat 3.2g,mono 5.7g,poly 3.4g); PROTEIN 36.5g; CHOLESTEROL 87mg; CALCIUM 30mg; SODIUM 670mg; FIBER 0.6g; IRON 1.1mg; CARBOHYDRATE 2.9g

Bill and Cheryl Jamison

Cooking Light, MAY 2003

 
Barbara, this looks great, but I'm sort of a salmon purist, how sweet was this?

It looks like it shouldn't be too sweet considering there is only 1/2 teaspoon of brown sugar and 1 teaspoon of maple sugar, but I'm curious. Thanks.

 
Lin, I just drizzled a tiny bit of syrup over the salmon when it was done,

then used a pastry brush to spread it all around. It gave just the slightest bit of sweetness complimented by the spicyness of the rub. It was not overwhelming at all.

 
I used Pepin's low heat method on our salmon last week and turned out very good...

I had a 1/2"-inch thick fillet-S&P-coated with Olive OIl and baked on the serving plates in a 200° oven for 20 minutes--he put a coating of fresh breadcrumbs with chopped herbs on top--mine was plain. The texture of the fish is remarkable.

I saw him use the same technique with tuna--it actually looks raw on top when finished.

Has anyone else tried this.

 
No, but sounds interesting

You mean you actually cooked them on the dinner plates and it only two 20 minutes?

Debra

 
Charlie, I cook most fish, just as you do, but I will surely try this one..>>

sounds really interesting. Will report back.
Am doing fish tonite, but it is whole small rainbow trout that are seasoned & layered, inside, with basil... and wrapped in bacon.
I don't think the 200 degree will work on this one.

 
Barbara, I made the maple glazed salmon last night and it was wonderful!!! Thanks for posting

the recipe! It is a definite keeper!

 
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