| 1 | tablespoon packed brown sugar |
| 1 | tablespoon butter or margarine, melted |
| 1 | tablespoon olive or vegetable oil |
| 1 | tablespoon honey |
| 1 | tablespoon soy sauce |
| 1 | clove garlic, finely chopped |
| 1 | large salmon fillet (about 2 lb), cut into 8 pieces |
Serve with...
Bacon and Honey-Mustard Coleslaw
Total Time:
30 min
| 1. | In small bowl, mix all ingredients except salmon. |
| 2. | In shallow glass or plastic dish, place salmon. Pour marinade over salmon. Cover and refrigerate at least 30 minutes but no longer than 1 hour. |
| 3. | Heat coals or gas grill. Remove salmon from marinade; reserve marinade. Place salmon, skin side down, on grill. Cover and grill over medium heat 10 to 20 minutes, brushing 2 or 3 times with marinade, until salmon flakes easily with fork. Discard any remaining marinade. |
|
| The salmon can also be marinated and broiled instead of grilled.
|
|
| Fish generally takes about 10 minutes to grill for each inch of thickness. Add more time if the fillet is thicker; if you are grilling two thinner pieces, grill the fish for slightly less time. |
|
| Here's a timetable for organizing a progressive dinner. Start with appetizers at the first house at 6 p.m., salad and main course at the second house at 8 p.m. and dessert at the third house about 10 p.m.
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Nutrition Information:
200 ( 90); 10g ( 2 1/2g, 0g); 75mg; 200mg; 4g ( 0g, 4g); 24g 4%; 0%; 0%; 4% 0 ; 0 ; 3 1/2 0