(Makes 4 servings)
Salmon is also good for your heart. The American Heart Association recommends several things you can do to protect it, like knowing your cholesterol level…getting moving-a daily walk or other regular exercise…and eating healthfully. That means making sure you eat plenty of fruits and vegetables high in antioxidant vitamins (such as oranges, grapefruits, peaches, mangoes and more) and whole-grain breads and cereals.
It also means including protein foods like salmon, which is high in omega-3 oils. Research shows omega-3 oils help protect against heart disease. Enjoy this delicious Grilled Maple-Glazed Salmon (a favorite at Green Mountain) over mixed greens with a whole grain hard roll for a tasty lunch. Or serve it for a Valentine’s dinner with couscous, grilled asparagus and Roasted Bosc Pears in Raspberry Sauce (another recipe from our new cookbook Recipes for Living).
1/4 cup Vermont maple syrup
1 tablespoon lemon juice
2 tablespoons light soy sauce
1 teaspoon Dijon or stone-ground mustard
1/2 teaspoon finely chopped gingerroot, if desired
1 1/4-pound salmon fillet
2 tablespoons thinly sliced scallions
Mix all ingredients except salmon and scallions.
Cut salmon fillet into 4 serving pieces. Place fish in shallow glass or plastic dish. Drizzle marinade over fish reserving about 1/4-cup marinade to serve over cooked fish. Refrigerate about 30 minutes.
Heat oven to 400°. Remove fish from marinade; set aside marinade. Place fish in baking dish. Bake 15 to 20 minutes, basting occasionally with marinade, until fish flakes easily with fork.
To serve, drizzle reserved 1/4-cup marinade over fish; top with scallions.
Grilled Maple-Glazed Salmon: Instead of baking, place on grill rack, cover and grill fish 5 to 6 inches from medium coals 4 minutes. Turn fish; brush with marinade; cover and grill about 4 minutes longer or until fish is opaque and flakes easily with fork.
Women are talking…
“This trip will always hold a place in my heart as one of the most fun, thought-provoking and self-loving times of my life.”
Annabel Adams January 2012
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