Too hot to turn on the oven? Get some fish on the grill this week! Eat Spin Run Repeat’s Maple Glazed Grilled Salmon is easy to put together, and cooks up in just 10 minutes. Salmon is packed with protein and Omega-3 fatty acids which reduce inflammation, and is a good source of Vitamin D, B12, B6, and magnesium.
Maple Glazed Grilled Salmon
Ingredients
- 2 tablespoons pure Maple Syrup
- 3 tablespoons dark Balsamic Vinegar
- 2 raw Salmon fillets, about 140g each (the skin-on type should hold up better on the BBQ)
- Sea Salt and Black Pepper to taste
- 1 tablespoon Olive Oil
Directions
Combine balsamic vinegar and maple syrup in a resealable bag. Seal the salmon fillets in the bag and marinate for at least 10 minutes (or longer, if you have time) while you prepare the grill.
Lightly oil the grill, then preheat to medium-high.
Transfer the salmon fillets from the bag to a plate, pouring remaining marinade over the filet. Sprinkle with sea salt and black pepper, then place filets skin-side up on the grill for 2 minutes. Flip the salmon (skin-side down) and grill until cooked, about 6 minutes depending on the thickness of the filet.
Serve with brown rice or quinoa, a side salad, or sauteed veggies if desired.
Nutrition Information
Serves: 2 | Serving Size: 4 ounces cooked salmon, skin removed
Per serving: Calories: 284; Total Fat: 12g; Saturated Fat: 2g; Monounsaturated Fat: 6g; Cholesterol: 73mg; Sodium: 244mg; Total Carbohydrate: 14g; Dietary Fiber: 0g; Sugars 12g; Protein: 28g
Nutrition Bonus: Potassium: 76mg; Vitamin A: 4%; Vitamin C: 0%; Calcium: 3%; Iron: 8%
Angela is an avid runner, fitness instructor, foodie, healthy living blogger, and owner of Spin 360 Health Coaching. Having lost weight by making healthy lifestyle changes herself, Angela’s goal is to support, inspire, and motivate others to improve their health and be their best. You can find delicious recipes, workouts, and tips for living your best life on her blog, Eat Spin Run Repeat. Connect with her on Twitter, Facebook, Pinterest, and Instagram.
Photo courtesy of Angela Simpson. Original recipe published on Eat Spin Run Repeat.
