Rating: 4.5 stars
15 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 4
  • 5 star values: 10

Friends and family will beg for the recipe when you serve this sophisticated take on salmon. Brush the fruit reduction on the fish at the last minute to prevent sugars from burning on the grill.

Jennifer Martinkus
Recipe by Cooking Light June 2007

Gallery

Randy Mayor

Recipe Summary

Yield:
4 servings (serving size: 1 fillet)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare grill.

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  • To prepare fish, sprinkle fillets evenly with garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cover and refrigerate 15 minutes.

  • To prepare glaze, combine nectar and next 6 ingredients (through 1/4 teaspoon pepper) in a small saucepan; bring to a boil. Reduce heat, and simmer until reduced to 1/4 cup (about 10 minutes). Remove from heat; set aside.

  • Place fillets, skin side up, on a grill rack coated with cooking spray. Grill 2 minutes; carefully turn over, and grill 4 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Brush each fillet with 1 tablespoon glaze; grill 30 seconds.

Nutrition Facts

342 calories; calories from fat 34%; fat 13.1g; saturated fat 3.1g; mono fat 5.7g; poly fat 3.2g; protein 36.4g; carbohydrates 18.1g; fiber 0.2g; cholesterol 87mg; iron 0.7mg; sodium 482mg; calcium 25mg.
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