Prep: 15 minutes Marinate: 8 hours Cook: 8 minutes

Recipe by Oxmoor House January 1997

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Yield:
6 servings. (Recipe pictured on cover.)
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Ingredients

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Directions

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  • Combine 1/2 cup molasses, 1/4 cup mustard, and 3 tablespoons vinegar, stirring well. Place salmon and onion in a shallow dish. Pour molasses mixture over salmon and onion. Cover and marinate in refrigerator 8 hours, turning occasionally.

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  • Remove salmon and onion from marinade, reserving marinade. Place marinade in a small saucepan. Bring to a boil; cook 1 minute. Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°). Place salmon and onion on rack; grill, covered, 4 minutes on each side, or until fish flakes easily when tested with a fork and onion is tender, basting often with reserved marinade.

  • Combine onion and greens. Combine remaining 1 tablespoon molasses, 1 tablespoon mustard, 2 tablespoons vinegar, oil, and salt. Pour molasses mixture over greens mixture; toss lightly. Spoon evenly onto individual serving plates. Top each serving with a fillet.

Source

Cooking Light The Lazy Gourmet

Nutrition Facts

327 calories; calories from fat 33%; fat 12g; saturated fat 1.9g; protein 24.4g; carbohydrates 29.2g; fiber 1.6g; cholesterol 74mg; sodium 495mg.
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