Maple-Glazed Salmon with Grilled Vegetables
- cal. (kcal) 489
- Makes: 4 servings
- Prep: 10 mins
- Chill: 40 mins
- Cook: 5 mins
- Grill: 20 mins
low-sodium soy sauce
low-calorie pancake syrup
salmon fillets (about 6 ounces each)
long sweet potatoes (about 1-1/2 pounds total), scrubbed
medium-size onions, sliced into 1/2-inch-thick rings (see Note)
- Shake soy sauce and syrup in plastic resealable food storage bag to mix. Add salmon. Close; refrigerate 40 minutes.
- 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.
Nutrition Information for Maple-Glazed Salmon with Grilled VegetablesServings Per Recipe: 4
PER SERVING: 489 cal., 11 g total fat (2 g sat. fat), 94 mg chol., 56 mg sodium, 60 g carb. (9 g fiber), 41 g pro.