Maple Glazed Salmon

Maple-Glazed Salmon

Recipe By :Cooking Light Magazine.
March 2000. Page: 180.












Serving Size : 4

2 tablespoons maple syrup
1 1/2 tablespoons apple juice
1 1/2 tablespoons fresh lemon juice
2 teaspoons hoisin sauce
1 1/2 teaspoons grated peeled fresh ginger
1 1/2 teaspoons country-style Dijon mustard
1/4 teaspoon five-spice powder
4 salmon fillets (6 ounces, each; about 1 inch thick)
Cooking spray

Directions.
Hoisin sauce and five-spice powder can be found in the Asian-food sections of large supermarkets.

1. Preheat broiler.

2. Combine the first 7 ingredients in a large zip-top plastic bag. Add the salmon to bag; seal. Marinate in refrigerator 15 minutes.

3. Remove the salmon from the bag, reserving the marinade. Place the salmon fillets, skin sides down, on a broiler rack coated with cooking spray. Broil for 12 minutes or until the fish flakes easily when tested with a fork, and baste the salmon occasionally with the reserved marinade. Yield: 4 servings (serving size: 1 fillet).

Grilled Salmon With Orange Glaze

Ingredients:
1/2 cup orange marmalade
2 teaspoons sesame oil
2 teaspoons soy sauce
1/2 teaspoon fresh ginger root, grated
1 clove garlic
3 tablespoons white rice vinegar
1 pound boneless salmon fillet, cut into 2 equal pieces
6 scallions, thinly sliced - use some of the green
1 tablespoon toasted sesame seeds

Directions:
Combine marmalade, oil, soy sauce, ginger, garlic and vinegar. Heat grill. Brush orange glaze on each side of salmon and grill about 5 minutes on each side. Top with scallions and sesame seeds and serve.

Serves 2.

Recipe from Dawn's Recipes