Rating: 4 stars
20 Ratings
  • 1 star values: 0
  • 2 star values: 3
  • 3 star values: 1
  • 4 star values: 5
  • 5 star values: 11

The sweet-sour marinade is cooked down to a syrupy glaze that's brushed on the salmon as it cooks. The citrus and maple flavors would also be tasty with pork. Garnish fillets with orange slices, if desired.

James Peterson
Recipe by Cooking Light July 2008

Gallery

Becky Luigart-Stayner; Styling: Cindy Barr

Recipe Summary

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

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 3 ingredients in a large zip-top plastic bag; add fish. Seal and marinate in refrigerator 3 hours.

    Advertisement
  • Preheat grill or grill pan to medium-high heat.

  • Remove fish from bag, reserving the marinade. Pour marinade into a small saucepan; bring to a boil. Cook until reduced to 2 tablespoons (about 5 minutes).

  • Place fish on grill rack or pan coated with cooking spray; grill 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness, basting occasionally with marinade. Remove fish from grill; sprinkle with salt and pepper.

Chef'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.

Nutrition Facts

270 calories; calories from fat 35%; fat 10.6g; saturated fat 2.5g; mono fat 4.6g; poly fat 2.5g; protein 31.1g; carbohydrates 11g; fiber 0.1g; cholesterol 80mg; iron 0.7mg; sodium 216mg; calcium 27mg.
Advertisement
Advertisement