Maple-Glazed Salmon with Grilled Vegetables
No need to turn on your oven. Asparagus, sweet potatoes, and onion cook alongside the salmon for a summertime meal you can fix completely on the grill.
Recipe from Family Circle
1/4 cup low-sodium soy sauce
3/4 cup low-calorie pancake syrup
4 salmon fillets (about 6 ounces each)
4 long sweet potatoes (about 1-1/2 pounds total), scrubbed
2 medium-size onions, sliced into 1/2-inch-thick rings (see Note)
1 pound asparagus, trimmed
1/2 teaspoon salt
1/2 teaspoon black pepper
Microwave sweet potatoes on HIGH for about 5 minutes, until slightly tender; let cool. Cut diagonally across into 1/4- to 1/2-inch-thick slices; spray slices on both sides with nonstick cooking spray. Set aside.
Heat gas grill to medium-high or prepare charcoal grill with medium-hot coals. Remove salmon from marinade; pour marinade into small saucepan and set aside. Grill salmon for about 5 minutes per side, or until opaque in the center; remove and keep warm. Add sweet potatoes and onions and grill for about 5 minutes. Turn and add asparagus; cook vegetables another 5 minutes, turning asparagus frequently. Test doneness of sweet potato slices with a knife. Sprinkle salmon and vegetables with salt and pepper.
Meanwhile, boil marinade in saucepan over high heat for 5 minutes, until thickened. Brush salmon and vegetables with marinade.Note: If not using a grill basket, secure onion slices with a toothpick.
Per Serving: cal. (kcal) 489, Fat, total (g) 11, chol. (mg) 94, sat. fat (g) 2, carb. (g) 60, fiber (g) 9, pro. (g) 41, sodium (mg) 56, Percent Daily Values are based on a 2,000 calorie diet