Spiced Cider Salmon
Source of Recipe
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Spiced Cider Salmon
1 1-1/2-lb. fresh or frozen skinless salmon fillet, about 3/4 inch
thick
4 cups (1 qt.) apple cider or apple juice
3 Tbsp. coarse kosher salt
2 Tbsp. packed brown sugar
1 tsp. ground allspice
Nonstick cooking spray
2 Tbsp. apple jelly
Grilled Apples (optional)
1. Thaw salmon, if frozen. For brine, in a large bowl combine apple
cider, salt, brown sugar, and allspice; stir to dissolve salt and brown
sugar. Add salmon. Cover and marinate in the refrigerator for at least 2
hours or up to 3 hours, turning salmon occasionally.
2. Drain salmon; discard brine. Rinse salmon and pat dry with paper
towels. Cut salmon into serving-size pieces. Tear off a 28x12-inch piece
of heavy foil; fold in half to make a 14x12-inch rectangle. Cut several
slits in the foil rectangle. Lightly coat one side of the foil with
nonstick cooking spray. Place fish on coated side of foil.
3. Prepare grill for indirect grilling. Test for medium heat above the
drip pan. Place fish on foil on the grill rack over the drip pan. Cover
and grill about 10 minutes or until fish flakes easily when tested with
a fork.
4. Spread apple jelly over fish before serving. If desired, serve with
Grilled Apples. Makes 6 servings.
Grilled Apple Slices: Just before grilling, core 3 large cooking apples.
Cut apples crosswise into 1-inch-thick slices. Brush very lightly with
cooking oil. Place apple slices on the grill rack directly over
medium-high heat. Cover and grill for 10 to 12 minutes or just until
tender, turning once halfway through grilling.
Nutrition facts per serving:
Calories 2.46
Total Fat (g) 12.218
Saturated Fat (g) 2.46
Monounsaturated Fat (g) 4.355
Polyunsaturated Fat (g) 4.418
Cholesterol (mg) 66.334
Sodium (mg) 552.465
Carbohydrate (g) 8.937
Total Sugar (g) 7.401
Fiber (g) .103
Protein (g) 22.596
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