WHISK together mustard, vinegar, syrup, garlic, dill weed and salt in small bowl. Gradually whisk in oil. Place 3 Tbsp. glaze in a resealable food storage bag with salmon. Marinate 1 hour in refrigerator.
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 Tbsp. glaze in a small bowl. Brush the fillets with glaze during the last few minutes of cooking.
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.
* 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.
Nutrition
Serving size
(1/4 of recipe)
Calories 330
Calories from Fat140g
Total Fat 16g
Saturated Fat 1g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 60mg
Sodium 450mg
Potassium 0mg
Total Carbohydrates 20g
Dietary Fiber 4g
Sugars 7g
Protein 25g
Vitamin A 0%
Vitamin C 0%
Vitamin D 0%
Calcium 0%
Thiamin 0%
Niacin 0%
Zinc 0%
Riboflavin 0%
Iron 0%
*Percent Daily Values are based on a 2,000 calorie diet
