Grilled Salmon with Maple-Ginger Glaze

Recipe compliments of Al Roker

3/4 cup Maple syrup
1/3 cup balsamic vinegar
3 Tbsp, fresh ginger, peeled and minced
1/2-3/4 tsp hot red-pepper flakes
salt ( to taste)
3 LB salmon fillet, skin-on, boned
3-4 Tbsp extra-virgin olive oil

1. Prepare a charcoal fire or preheat a gas grill for direct grilling over a medium flame.

2. In a small bowl, mix together the first 6 ingredients.

3.Using a pastry brush, coat both sides of the salmon with olive oil.

4. Place the salmon , flesh side down on the grill. Cook until it loosens its grip on the grill, 7-8 minutes. Turn carefully, then spoon the sauce over the cooked side of the fish. Grill until the sauce has formed a glaze and the salmon flakes with a fork but is still a bit opaque in the center, about 4-5 minutes.

5. Remove from the grill and sauce.

Makes 6 servings

520 calories, 30g carbs, 52g protein, 20g fat 145mg cholesterol, 220 mg sodium, 0g fiber

Note: Much to our surprise this recipe turned out to be a keeper in our household. The sweet and savory sauce mixture gave the salmon a totally different dimension to salmon.


Smoked Mussels In Wine-Mushroom Cream Sauce

Smoked Mussels In Wine-Mushroom Cream Sauce

1/2 cup scallions, sliced
1 1/4 cups dry white wine
2 gloves garlic, crushed
1 1/2 cups whipping cream
1 1/2 cups mushrooms, sliced
1/4 cup fresh parsley, chopped
4 Tblsp butter
2 cups smoked mussels, (Ducktrap River of Maine)
3 Tblsp flour

Instruction coming soon!