Salmon with Maple-Lemon Glaze

One of the perks of living in Portland is having a wonderful library a block from my house. A second perk: they lend MAGAZINES! I love Cooking Light – their recipes are always attractive and tasty, and they provide nutritional information to boot. I spied this fabulous recipe and photo on the cover of this month’s (April 2009) issue. We bought 2 lbs. of wild sockeye salmon from the market yesterday (a THIRD perk of Portland), and devoured this last night. The marinade infuses the fish with a tangy sweetness – a little different, very delicious – and leaves the flesh tender and moist.

Serves 4.

SODIUM CONTENT: 63 mg per serving

INGREDIENTS

2 T. fresh lemon juice
2 T. pure maple syrup
1 T. apple cider vinegar
1 T. vegetable oil
4 6-oz. boneless skinless salmon fillets
1/4 t. freshly ground black pepper, or to taste
cooking spray, for pan

DIRECTIONS

Preheat broiler.

Combine first 4 ingredients in a large zip-top plastic bag. Add fish to bag; seal. Refrigerate 10 minutes, turning bag once.

Remove fish from bag, reserving marinade. Place marinade in a microwave-safe bowl. Microwave on HIGH 1 minute.

Heat a large ovenproof nonstick skillet over medium-high. Sprinkle fish evenly with ground pepper. Coat pan with cooking spray. Add fish to pan; cook 3 minutes. Turn fish over. Brush marinade evenly over fish. Place pan under broiler. Broil 3 minutes or until fish flakes easily with a fork. Remove from broiler and serve immediately.