You’re sure to enjoy this heart healthy recipe, using pure maple syrup. Try serving it over a bed of steamed spinach with mushroom couscous for a light and delicious lunch or dinner.
Recipe makes 4 portions.
1/4 cup pure maple syrup
3 tablespoons soy sauce
3 tablespoons sesame oil
1 tablespoon lemon juice
1 teaspoon stone-ground mustard
1 teaspoon ginger root – thinly sliced
3 cloves garlic – chopped fine
4 salmon fillets – 6-oz each
3 tablespoons thinly sliced scallions
- In a large, shallow dish, mix together the first seven ingredients. Add the salmon fillets, turning to coat both sides. Cover and refrigerate for 1 to 2 hours, turning the salmon every half-hour.
- Remove salmon from the marinade and pour into a small saucepan. Boil marinade over high heat for 3 to 4 minutes, until mixture is thick and syrupy. Strain glaze into a small bowl and set aside to cool.
- Place salmon, skin side up, on oiled grates of a moderately hot grill and cook for 3 minutes. Rotate steaks slightly to make crosshatches and grill another 2 to 3 minutes. Turn fillets, brush with glaze and grill for 5 minutes longer, or until fish flakes easily with fork.
- Transfer to serving plates, drizzle with additional glaze, sprinkle with scallions and serve.