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Maple-Glazed Salmon with Pickled Cucumber

Quentin Bacon
Yield Makes 4 servings (serving size: 1/4 salmon and 1 cup salad)
Prep: 10 minutes; Cook: 6 minutes; Marinate: 25 minutes.

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

Nutrition 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

How to Make It

  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.

Cook's Notes

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.