The fusion of regional American grilling with Asian stir frying yields a delicious dinner idea, featuring flavorful chipotle and maple-marinated grilled salmon. Photo credit: Lindsay Landis from Love & Olive Oil.
15m
PREP TIME
20m
COOK TIME
354
CALORIES
17
INGREDIENTS
The fusion of regional American grilling with Asian stir frying yields a delicious dinner idea, featuring flavorful chipotle and maple-marinated grilled salmon. Photo credit: Lindsay Landis from Love & Olive Oil.
15m
PREP TIME
20m
COOK TIME
354
CALORIES
17
INGREDIENTS
Ingredients 4 Servings
- Grilled Chipotle-Maple Salmon
- 1/3 cup maple syrup
- 1/3 cup thinly sliced green onions
- 2 tablespoons reduced sodium soy sauce
- 1 teaspoon McCormick® Chipotle Chili Pepper
- 1 teaspoon McCormick® Garlic Powder
- 1 teaspoon McCormick® Ground Ginger
- 1 pound salmon fillets
- Wilted Spinach and Vegetables
- 1/4 cup maple syrup
- 2 tablespoons reduced sodium soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon cornstarch
- 1/2 teaspoon McCormick® Garlic Powder
- 1/4 teaspoon McCormick® Chipotle Chili Pepper
- 1 tablespoon oil
- 1 medium red onion, cut into thin wedges
- 1 red bell pepper, cut in thin strips
- 1 package (6 ounces) baby spinach leaves
INSTRUCTIONS
- 1 For the Salmon, mix all ingredients except salmon in small bowl. Place salmon in large resealable plastic bag or glass dish. Add marinade; turn to coat well. Refrigerate 15 minutes. Remove salmon from marinade. Discard any remaining marinade.
- 2 Grill salmon over medium-high heat 6 to 7 minutes per side or until fish flakes easily with a fork.
- 3 Meanwhile, for the Vegetables, mix maple syrup, soy sauce, vinegar, cornstarch, garlic powder and chipotle chili pepper in small bowl until smooth. Heat oil in large skillet on medium heat. Add onion and bell pepper; cook and stir 3 minutes. Stir maple syrup mixture. Add to skillet; stirring constantly, bring to boil and boil 1 minute. Remove from heat. Add spinach; toss gently just until spinach is wilted. Serve with Salmon.
NUTRITION INFORMATION
(per Serving)
INSTRUCTIONS
- 1 For the Salmon, mix all ingredients except salmon in small bowl. Place salmon in large resealable plastic bag or glass dish. Add marinade; turn to coat well. Refrigerate 15 minutes. Remove salmon from marinade. Discard any remaining marinade.
- 2 Grill salmon over medium-high heat 6 to 7 minutes per side or until fish flakes easily with a fork.
- 3 Meanwhile, for the Vegetables, mix maple syrup, soy sauce, vinegar, cornstarch, garlic powder and chipotle chili pepper in small bowl until smooth. Heat oil in large skillet on medium heat. Add onion and bell pepper; cook and stir 3 minutes. Stir maple syrup mixture. Add to skillet; stirring constantly, bring to boil and boil 1 minute. Remove from heat. Add spinach; toss gently just until spinach is wilted. Serve with Salmon.
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