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Maple-Glazed Grilled Salmon
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3/4 cup maple syrup
2 tablespoons ketchup
1 tablespoon brown sugar
1 tablespoon cider vinegar
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon ground mustard
1/8 teaspoon hot pepper sauce
1 salmon fillet (2 pounds)
In a bowl, combine the first eight ingredients; mix well. Pour 1/2 cup into a
large resealable plastic bag; add the salmon. Seal bag and turn to coat;
refrigerate for up to 2 hours. Cover and refrigerate remaining marinade.
Before starting the grill, coat grill rack with cooking 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.
Yield: 8 servings.
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Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |