Mouthwatering Monday: Grilled Salmon with Maple - Dill Glaze

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I never did get around to posting this … so for this week, here’s to omega-3 fatty acids :)

Truth in reporting, this is one recipe for salmon that is on my list of "To Try". My kids and I all love salmon, but they prefer it baked with veggies, a simple butter and dill seasoning, or with Cajun seasonings.


Maple - Dill Glaze
1.5 tsp Dijon Mustard
1TBSP balsalmic vinegar
1/4 cup maple syrup
1/2 tsp finely minced garlic
1 tsp dill weed
1/2 tsp salt
2 TBSP canola oil

4 (4-6 oz.) salmon fillets, rinsed and patted dry
1 (16 oz.) bag frozen vegetables

Directions
1. Whisk together mustard, vinegar, syrup, garlic, dill, and salt. Gradually whisk in oil. Place 3 TBSP glaze in a resealable storage bag with salmon. Marinate for at least an hour in the fridge.

2. Brush grill pan with oil and heat over medium-high heat (or breakout the George Foreman). Once grill is hot, place fillets, skin side up, in pan. Cook 10-12 minutes, turning once or until fish is opaque all the way through. Brush  fillets with glaze during the last few minutes of cooking.

3. Cook veggies according to directions. Divide onto four (4) plates and center salmon over veggies. Served drizzled with remaining warmed glaze.

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