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.
Ingredients
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1/4 cup low-sodium soy sauce
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3/4 cup low-calorie pancake syrup
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4 salmon fillets (about 6 ounces each)
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4 long sweet potatoes (about 1-1/2 pounds total), scrubbed
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2 medium-size onions, sliced into 1/2-inch-thick rings (see Note)
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1 pound asparagus, trimmed
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1/2 teaspoon salt
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1/2 teaspoon black pepper
Directions
1.
Heat oven to 450 degrees F. Shake soy sauce and syrup in plastic resealable food storage bag to mix. Add salmon. Close; refrigerate 40 minutes.
2.
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.
3.
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.
4.
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.
Note
If not using a grill basket, secure onion slices with a toothpick.
Nutrition information
Calories 489, Total Fat 11 g, Saturated Fat 2 g, Cholesterol 94 mg, Sodium 56 mg, Carbohydrate 60 g, Fiber 9 g, Protein 41 g.
Percent Daily Values are based on a 2,000 calorie diet
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