Rating: 3 stars
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Sweet-and-tart brown sugar glaze gives fresh catch salmon fillets a tender crunch exterior and loads of rich flavor. Serve over a bed of zucchini and fennel ribbons, if desired.

David Bonom
Recipe by Cooking Light June 2016

Gallery

Erin Kunkel Styling: Chelsea Zimmer

Recipe Summary

hands-on:
25 mins
total:
25 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat grill to medium-high heat.

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  • Coat grill rack with cooking spray. Sprinkle fillets with 1/4 teaspoon salt and 1/4 teaspoon pepper; rub fillets evenly with brown sugar. Let stand 5 minutes. Arrange fillets, skin side up, on grill; grill 3 minutes on each side.

  • Shave zucchini into ribbons using a vegetable peeler. Combine remaining 1/2 teaspoon salt, remaining 3/8 teaspoon pepper, zucchini, fennel, dill, orange rind, and juices; toss. Place about 1 cup zucchini mixture in each of 4 bowls; top each serving with 1 fillet.

Nutrition Facts

325 calories; fat 10.1g; saturated fat 2.1g; mono fat 3.2g; poly fat 3.4g; protein 38g; carbohydrates 19g; fiber 3g; cholesterol 90mg; iron 2mg; sodium 480mg; calcium 73mg; sugars 13g; added sugar 10g.
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