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Maple-Glazed Grilled Salmon - e-w

Source of Recipe

Adapted from…Light & Tasty 2003 – K. Selner; St. Paul, MN
Maple-Glazed Grilled Salmon - e-w
Plan ahead…needs to marinate for up to 2 hours.
Serves: 8

3/4 c. maple syrup
2 T. ketchup
1 T. brown sugar
1 T. cider vinegar
1 T. Worcestershire Sauce
1/8 tsp. salt
1/2 tsp. ground mustard
1/8 tsp. hot pepper sauce

1 salmon fillet (2 lbs.)

In a bowl, combine the first 8 ingredients, mix well. Pour 1/2 cup into a large resealable plastic bag and turn to coat; refrigerate up to 2 hours. Cover and refrigerate remaining marinade.

Before starting the grill, coat grill with nonstick coating spray. Drain and discard marinade from salmon. Grill salmon skin side up over medium-hot heat for 2-4 minutes. Transfer to a double thickness of heavy duty foil (about 17-in. x 21-in.) Spoon some of the reserved marinade over salmon. Fold foil around fillet and seal tightly. Grill 5-6 minutes longer or until fish flakes easily with a fork. Brush with remaining marinade.

One 4-oz. cooked salmon serving equals: 254 calories…12 gm fat (2 gm saturated)…67 mg cholesterol…68 mg sodium…12 gm carbohydrate…trace fiber…23 gm protein ++++ Exchanges: 3 lean meat…1 starch ++++ WWP: 6