Grilled Salmon with Maple-Dill Glaze

Prep Time:15 min
Cook Time:15 min
Yeild:4 Servings

INGREDIENTS:

  • MAPLE-DILL GLAZE
  • 1 1/2 teaspoons Dijon mustard
  • 2 tablespoons balsamic vinegar
  • 1/4 cup Hungry Jack® Microwave Ready Lite Syrup
  • OR Hungry Jack® Microwave Ready Regular Syrup
  • 1/2 teaspoon finely minced garlic
  • 1 teaspoon dill weed
  • 1/2 teaspoon salt
  • 2 tablespoons Crisco® Puritan Canola Oil with Omega-3 DHA
  • 4 (4 oz.) salmon fillets, rinsed and patted dry
  • 1 (16 oz.) bag frozen vegetable blend like Baby Corn Blend*

PREPARATION DIRECTIONS:

  1. 1.
    WHISK together mustard, vinegar, syrup, garlic, dill weed and salt in small bowl. Gradually whisk in oil. Place 3 tablespoons glaze in a resealable food storage bag with salmon. Marinate 1 hour in refrigerator.

  2. 2.
    BRUSH grill pan with oil and heat over medium-high heat. Once grill is hot, place fillets, skin side up, in pan. Cook 10 to 12 minutes, turning once or until fish is opaque throughout. Place 3 tablespoons glaze in a small bowl. Brush the fillets with glaze during the last few minutes of cooking.

  3. 3.
    COOK vegetable blend according to package directions. Drain if necessary. Divide vegetables evenly onto 4 dinner plates. Center fillets over vegetables. Serve drizzled with remaining warmed glaze.

  4. TIP
    * Baby Corn Blend is a mixture of white corn, broccoli florets, baby whole cob corn and Parisienne carrots, and can be found in your grocer's freezer.

Grilled Salmon with Maple-Dill Glaze