Monday, January 18, 2010

Grilled Salmon with Maple & Dill

Last week I was looking for a healthy and yummy recipe when I stumbled upon this recipe – grilled salmon with Maple and Dill… I love all the ingredients in it except next time I would exclude the dill. Maple syrup, garlic and balsamic vinegar, how can it not taste good?
1 1/2 tsp (7 mL) dijon mustard
2 tbsp (30 mL) balsamic vinegar
1/4 cup (50 mL) maple syrup
1/2 tsp (2 mL) finely minced garlic
1 tsp (5 mL) dill weed
1/2 tsp (2 mL) salt
2 tbsp (30 mL) CRISCO® Canola Oil
16 ounces (500 g) salmon fillets, rinsed and patted dry
16 ounces (500 g) frozen mixed vegetables

1. Whisk together mustard, vinegar, syrup, garlic, dill weed and salt in small bowl. Gradually whisk in oil. Place 3 tablespoons (45 mL) glaze in a resealable food storage bag with salmon. Marinate 1 hour in refrigerator.
2. Brush grill pan or skillet with oil and heat over medium-high heat. Once grill is hot, place fillets, skin side up, in pan. Cook 10 to 12 minutes, turning once or until fish is opaque throughout. Place 3 tablespoons (45 mL) glaze in a small bowl. Brush the fillets with glaze during the last few minutes of cooking.
3. Cook mixed vegetables according to package directions. Drain if necessary. Divide vegetables evenly onto 4 dinner plates. Center fillets over vegetables. Serve drizzled with remaining warmed glaze.

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