I wish I liked fish more than I do. I know it’s healthy. I know I need to eat it. I really don’t care for it most of the time. This is an exception. It’s a twist on an Atkins recipe that came about because I ran out of sugar-free maple syrup and had to make a substitution. If you have the full amount of maple syrup, you can use it instead of the combo of maple syrup and hazelnut.
- Salmon filets
- Cracked black pepper
- 2 Tbsp. sugar-free maple syrup
- 2 Tbsp. sugar-free hazlenut syrup
- 2 Tbsp. Dijon mustard (Country Style is best)
- 4 tsp. reduced sodium soy sauce
Directions: Mix all the glaze ingredients together with a whisk or fork until well-blended. Brush it onto both sides of the salmon filets. Get the grill white hot, cleaned and oiled. Put the salmon just outside the hot spot. Don’t flip it until it’s ready to be flipped — when it’s cooked about halfway and released from the grill. Remove it right before you really think it’s done so the carryover cooking process will finish it off.
Be sure you reserve some of the glaze to to put on after the cooking is done, just before serving.
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