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Brown Sugar and Mustard Salmon

Cooking Light
Brown Sugar and Mustard Salmon
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Outstanding

Indirect grilling cooks larger fish fillets more slowly and delicately than direct grilling; individual fillets are fine for direct heat. Use a center-cut piece so the fish is an even thickness; it will cook more evenly than a tapered tail end. Leave the skin on, as the fish lifts off the skin easily once cooked. Scrape off the skin remaining on the grill once it has cooled.

Yield: 4 servings (serving size: about 5 ounces)

Ingredients

  • 2  tablespoons  dark brown sugar
  • 2  tablespoons  whole-grain Dijon mustard
  • 1  teaspoon  freshly ground black pepper
  • 1/4  teaspoon  kosher salt
  • 1/4  teaspoon  ground ginger
  • 1/4  teaspoon  ground coriander
  • 1  garlic clove, minced
  • 1  (1 1/2-pound) center-cut salmon fillet

Preparation

1. Prepare grill for indirect grilling. If using a gas grill, heat one side to medium-high and leave one side with no heat. If using a charcoal grill, arrange hot coals on either side of charcoal grate, leaving an empty space in the middle.

2. Combine first 7 ingredients, stirring until well blended. Spread mustard mixture over fish; let stand 15 minutes.

3. Carefully remove grill rack. Place a disposable aluminum foil pan on unheated part of grill. Carefully return grill rack to grill. Place fish, skin side down, on grill rack over unheated part. Close lid; grill 30 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove fish from grill by inserting a spatula between skin and fish. Discard skin.

Nutritional Information

Calories:
267 (37% from fat)
Fat:
11.1g (sat 2.5g,mono 4.6g,poly 2.5g)
Protein:
31.6g
Carbohydrate:
8.7g
Fiber:
0.5g
Cholesterol:
80mg
Iron:
0.9mg
Sodium:
340mg
Calcium:
31mg
Elizabeth Karmel, Cooking Light, JUNE 2008

Member Ratings and Reviews

5 stars
Rita
I really loved this recipe.I also baked it at 375 for 25min and it was perfectly cooked! I made only 1 lb of salmon so I had a little extra sauce and kept it on the side for dipping later. I put the sauce in the micro for 25sec when the fish was ready to eat so it was warm. I also made couscous in low sodium chicken broth and steamed broccoli. I thought the flavors went well together and it was easy to prepare. Will make again!07/14/09

5 stars
swedegirl
I baked individual salmon filets at 375 degrees for about 25 minutes and the results were delicious. I served the salmon with stir fried asparagus and brown rice. I would love to try this marinade on chicken. Will definitely make again!03/30/09