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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (373g) Recipe makes 4 servings |
||
| Calories 419 | ||
| Calories from Fat 99 | (23%) | |
| Amount Per Serving | %DV | |
| Total Fat 11.0g | 16% | |
| Saturated Fat 1.8g | 8% | |
| Monounsaturated Fat 3.0g | ||
| Polyunsaturated Fat 4.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 165mg | 55% | |
| Sodium 718mg | 29% | |
| Potassium 1093mg | 31% | |
| Total Carbohydrate 12.0g | 4% | |
| Dietary Fiber 0.2g | 0% | |
| Sugars 9.2g | ||
| Protein 64.5g | 128% | |
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Maple Glazed Salmon
By: echo echo
Oct 18, 2004
Salmon is my number one favorite "meat" so I'm always looking for a variety of ways to cook it. Here is another of several ways I like to prepare it. (I only make this with REAL maple syrup, so can't vouch for the results if you substitute.)
SERVES 4
Ingredients
- 3 tablespoons maple syrup
- 2 tablespoons soy sauce
- 1 tablespoon grated fresh ginger
- 1 1/2 teaspoons cornstarch, dissolved in
- 1 tablespoon water
- 4 salmon fillets
- 1 scallion, sliced thin (white part plus about 2-3 inches of the green)
- 1 tablespoon toasted sliced almonds (optional)
Directions
1
In a small bowl whisk together the syrup through cornstarch solution until smooth.2
Place the fillets skin-side-down in a shallow baking pan.3
Pour the syrup mixture over the salmon.4
Bake about 15-18 minutes at 450°F until the fish flakes easily; baste with glaze halfway through cooking.5
Sprinkle with scallion and almonds before serving.
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Featured Reviews for This Recipe
From: AniSarit
On May 18, 2008
Great recipe! I used lite syrup and reduced sodium soy sauce, and skipped on the almonds to reduce calories, and it turned out wonderful. DH wants a repeat tomorrow, even my son loved it! 6WW points per 3 oz serving! Served with Garlicky Brussels Sprouts Saute and Baked Noodles, perfect!
From: wittlebit83
On May 12, 2008
MY boyfriend liked this a little better than I did but that's because I'm not a big fan of salmon. The glaze that is created was really good and would go great on other fish or chicken. I did double the sauce, which was necessary.
From: Tmisen
On Jan 22, 2005
I have made this twice. I did not rate it the first time becuase I accidentally skipped the cornstarch step and was not sure if it affected the recipe. I made it again and due to personal preference I again left out the ginger. The first time I made this I doubled the sauce but this time I tripled it and was glad I did as the first time there was not much to drizzle on the fish after serving. I also used white onions the first time I made this and red onions this time (do not keep scallions on hand), the sweeter white onion had a much better flavor. Very quick and easy to put together. I marinaded it both times for about 30 minutes. Wonderful flavor....next time I think I will add some pecan pieces. I had a maple glazed pecan crusted salmon filet at a restaurant in Dallas and it was so close to this with the pecans added.
From: Oolala
On Feb 6, 2006
WOW! Fantastic! I made this for myself and the kids tonight and it was so good. I wish my husband was here! I made it as listed but I will spray the pyrex baking dish with cooking oil next time for easy cleaning since it burned a bit. I toasted the almonds in a small dry skillet until just browned and I loved the crunch it added. The scallions were delicious too. My kids didn't want the scallions so I left it off their portions. Served this with white rice and baby corn. When I make this for my DH I will use sugar-free maple syrup to make it diabetes friendly. This will be made again soon! Thanks a million!
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