Maple Glazed Salmon

I'm making good on my commitment to try to make more recipes from all of the cooking magazines I subscribe to. Last night I made this Maple Grilled Salmon from the July 2008 issue of Cooking Light and served it with Steamed Carrots with Garlic and Ginger Butter from the same issue. This meal turned out great. The rice wine vinegar gave the salmon a lot of flavor. Using the leftover marinade as suggested in the recipe provided a nice glaze for the fish. The maple flavor was not as prominent as I expected but certainly added a sweetness. In addition to the baby carrots, I served this with a delicious whole grain bread, Organic Girl's berries and balsamic mixed greens kit and for dessert PJ Madison's organic julep mint chip gelato.

Maple Grilled Salmon
Source: Cooking Light, July 2008
1/4 cup rice wine vinegar
3 tablespoons maple syrup
2 tablespoons fresh orange juice
4 (6 0z) salmon fillets, skinned
Cooking spray
1/4 tsp salt
1/4 tsp freshly ground black pepper

1. Combine first 3 ingredients in a large zip-top plastic bag; add fish. Seal and marinate in refrigerator 3 hours.

2. Remove fish from bag, reserving marinade. Pour marinade into a small saucepan; bring to a boil. Cook until reduced to 2 tablespoons (about 5 minutes).

3. Place fish on grill rack or pan coated with cooking spray; grill 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness, basting occasionally with marinade. Remove fish from grill; sprinkle with salt and pepper.