Grilled Salmon with Maple-Dill Glaze

Prep Time 15 min
Cook Time 15 Min
Servings 4
Difficulty Easy

Ingredients

  • MAPLE-DILL GLAZE
  • 1 1/2 tsps. Dijon mustard
  • 2 tbsps. balsamic vinegar
  • 1/4 cup breakfast syrup
  • breakfast syrup
  • 1/2 tsp. finely minced garlic
  • 1 tsp. dill weed
  • 1/2 tsp. salt
  • 2 tbsps. Crisco® Canola Oil and Omega-3 DHA
  • 4 (4 oz.) salmon fillets, rinsed and patted dry
  • 1 (16 oz.) bag frozen vegetable blend like Baby Corn Blend*

Directions

  • Step 1

    WHISK together mustard, vinegar, syrup, garlic, dill weed and salt in small bowl. Gradually whisk in oil. Place 3 tablespoons glaze in a resealable food storage bag with salmon. Marinate 1 hour in refrigerator.

  • Step 2

    BRUSH grill pan with oil and heat over medium-high heat. Once grill is hot, place fillets, skin side up, in pan. Cook 10 to 12 minutes, turning once or until fish is opaque throughout. Place 3 tablespoons glaze in a small bowl. Brush the fillets with glaze during the last few minutes of cooking.

  • Step 3

    COOK vegetable blend according to package directions. Drain if necessary. Divide vegetables evenly onto 4 dinner plates. Center fillets over vegetables. Serve drizzled with remaining warmed glaze.

  • Step 4

    * Baby Corn Blend is a mixture of white corn, broccoli florets, baby whole cob corn and Parisienne carrots, and can be found in your grocer's freezer.

Serving size
(1/4 of recipe)

  • Calories 330
  • Calories from Fat140g
  • Total Fat 16g
  • Saturated Fat 1g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 60mg
  • Sodium 450mg
  • Potassium 0mg
  • Total Carbohydrates 20g
  • Dietary Fiber 4g
  • Sugars 7g
  • Protein 25g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet