Maple-Glazed Salmon with Pickled Cucumber

Quentin Bacon
Prep: 10 minutes; Cook: 6 minutes; Marinate: 25 minutes.

Yield:

Makes 4 servings (serving size: 1/4 salmon and 1 cup salad)

Nutritional Information

Calories 250
Fat 5 g
Satfat 0.0 g
Monofat 2 g
Polyfat 2 g
Protein 27 g
Carbohydrate 13 g
Fiber 2 g
Cholesterol 72 mg
Iron 2 mg
Sodium 214 mg
Calcium 62 mg

Ingredients

1 cup seasoned rice vinegar
1/4 cup sugar
1 English cucumber, thinly sliced
1/2 small red onion, sliced
1 fennel bulb, thinly sliced
1 teaspoon olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
Olive oil cooking spray
1 pound skinless salmon fillet
1 1/2 tablespoons pure maple syrup
2 teaspoons grainy mustard
1 garlic clove, minced
1/4 teaspoon ground cumin

Preparation

1. Combine vinegar and sugar in a saucepan; bring to a boil. Simmer 5 minutes or until sugar dissolves. Add cucumber and onion. Cool to room temperature, stirring, 25 minutes.

2. Remove the vegetables with a slotted spoon; place in a bowl. Add fennel and olive oil, tossing to combine. Season with salt and pepper.

3. Preheat broiler. Line a shallow baking pan with foil; coat lightly with olive oil cooking spray. Arrange the salmon in a single layer on the pan. Combine the maple syrup and remaining ingredients; spread onto salmon. Broil salmon for 6 minutes or until just cooked through. Portion into 4 servings. Divide the salad among 4 plates; top with salmon.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Lori Powell,

May 2010