Maple-Soy Glazed Salmon

When Harris Teeter had a sale on Salmon fillets, I started looking for new and easy ways to prepare fish. This one is not only delicious, but simple and quick to boot. Originally from ATK, there's nothing I would change from the original recipe. We were lazy and didn't first cut the fillet into individual portions, and it turned out great.

Ingredients

• 1/2 cup maple syrup
• 1/4 cup soy sauce (we prefer low sodium)
• 4 salmon filets, 6 oz each, 1-1/4" thick
• Salt and Pepper
• 2 tsp toasted sesame seeds
  

Instructions

With rack set to upper-middle position, preheat oven to 500F. In a small saucepan, bring the maple syrup and soy sauce to a simmer, med-high around 5 minutes until syrupy and has reduced until 1/2 cup.

Lightly oil a baking dish (I used olive oil spray on a pyrex). Wash, de-bone, and dry the salmon. Season with salt and pepper, and place skin-down into the oiled baking dish, spacing the fillets about 1-inch apart.

Bake for 5 minutes.

Brush about 2/3 of the Soy-Maple syrup onto the salmon, and continue to baste about 5 more minutes, until the fish has changed from translucent to opaque. Remove from the oven and put fish on serving tray.

Brush the fish with the remaining 1/2 of the Maple-Soy syrup, and sprinkle with sesame seeds before serving.


4 servings
Calories: 427
Fat: 14.5 g
Fiber: 0.3 g
Protein: 44 g

Fish Tacos

Ingredients

• 4 Tortillas (I prefer 8 grain tortillas, but use whatever you want)
  
• 1 Avocado, sliced to add optionally to tacos
  

Mexican Creama Component

• 1/2 cup light sour cream
  
• 2 Tbsp buttermilk
  
• 2 tsp lime juice
• 1/2 tsp grated lime zest
  

Slaw Component

• 2 cups shredded cabbage (any type will do)
• 2 tsp lime juice
• 2 tsp honey
• 2 Tbsp red onion, minced
• 2 tsp minced jalapenos
• 2 tsp chopped fresh cilantro
• Salt to taste
  

Fish Component

• 1 lb of white fish (mahi-mahi, tilapia, cod... whatever's on sale)
  
• 1/4 c. Olive Oil
• 2 Tbsp lime juice
• 3 tsp chili powder
• 3/4 tsp ground cumin
• 3/4 tsp ground coriander
• 3/4 tsp minced garlic
• Salt to taste

Salsa Component

• 1 large tomato, diced
  
• 4 tsp red onion, minced
  
• 1/2 tsp red wind vinegar
• 1/2 canned chipotle pepper, minced
• Salt to taste
• 1 Tbsp chopped fresh cilantro

Instruction

Mexican Creama Component
Mix all ingredients for Mexican Creama in a small bowl, and store in refrigerator until ready to serve.

Slaw Component
Combine all ingredients for Slaw in medium bowl, and store in refrigerator at least 30 minutes to allow the flavors to blend.

Fish Component
Preheat grill (or broiler) to medium high. In a large ziplog bag, mix the oil, lime, chili powder, cumin, coriander, garlic and salt. Add the fish to the marinade and store in refrigerator until the grill has heated and you're ready to cook.

Salsa Component
In a small bowl, mix all salsa ingredients. Store in refrigerator until ready to serve.

Pull it all together
Grill the fish depending on the thickness of the fillet. For an inch or less thick fish, grill the fish on one side until firm, about 2 minutes. Turn fish over until cooked through, about 1 1/2 to 2 minutes more. Remove from grill, cut into portions approximately 1/4 lb each, and cover with tin foil. Grill tortillas until heated through, turning once, about 30 seconds total.

Put all out buffet style, including the optional avocado. Make tacos as you like 'em and eat. (They're especially yummy served with grilled corn on the cob.)

4 servings
Calories: 300
Fat: 10 g
Fiber: 1.7 g
Protein: 30 g

Asian Baked Tilapia

Ingredients

• 2 Tbsp fresh gingerroot, finely chopped or grated
• 2 cloves garlic, peeled and finely chopped or grated
• 2 green onions, finely chopped
• Sriracha chile sauce to taste
• 1 Tbsp finely chopped cilantro
• 1 tbsp olive oil
• Dash of toasted sesame oil
• Dash of soy sauce
• Dash of fish sauce
• 4 tsp dark maple syrup
• 4 fillets (4 oz each) fresh tilapia (or other firm-fleshed whitefish)

Instruction

Preheat oven to 400°F. Combine all topping ingredients in a bowl. Season with salt and pepper to taste. Place a fillet on parchment paper and divide topping evenly among them, spreading it over the top. Fold each parchment over to form a packet around each fillet and seal, crimping it tightly. Place on a baking sheet and bake 15 minutes.

4 servings
Calories: 235
Fat: 10.2 g
Fiber: 1.4 g