Maple Mustard Glazed Grilled Salmon with Roasted Pecans


 

Keri C

TVWBB Wizard
* Exported from MasterCook *

Maple Mustard Glazed Grilled Salmon with Roasted Pecans *

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Tnt Seafood
Salmon

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup Pure Maple Syrup
4 tablespoons cider Vinegar
2 tablespoons brown sugar
1 tablespoon brown Mustard
1 tablespoon soy sauce
1 tablespoon vegetable oil
1 clove garlic -- finely chopped
1/2 teaspoon freshly ground black pepper
1 salmon fillet, cut into serving pieces
or 4 8-oz portions of your choice
1 cup pecan halves -- roasted and chopped

In a small bowl, whisk together syrup, vinegar, sugar, mustard, soy sauce, vegetable oil, garlic and pepper. Put salmon steaks in a ziplock bag and add the maple marinade, turning to coat. Refrigerate for about 1 hour, turning once.

Fire up about 1/2 chimney lump or briquettes on the lower cooking grate of the WSM, with a foil pouch of orange BBQrs Delight pellets added for a touch of smoke (or however you would normally prepare for grilling fish). Remove the salmon steaks to a plate, shaking off excess marinade. Transfer the marinade to a medium-sized saucepan and bring to a boil; reduce heat to low and simmer, stirring occasionally, until the marinade is thick and has reduced to 1/4 cup, about 5 minutes. (if the glaze gets too thick, thin it with a little water.)

Oil the grill rack well. Brush the meat-side side of the salmon with the maple glaze and grill, with the skin up and glazed size toward the heat, for about 5 minutes. Turn skin side down, glaze the pieces heavily, and grill for about 5 more minutes, until the fish is cooked in the center to your preferred temp. Sprinkle with chopped pecans immediately, and serve hot.

Originally from Chef2chef, modified somewhat by Keri Cathey 9-2-2004. Definitely a keeper!

This was very good with the Broccoli, Sweet Onion and Georgia Pecan Salad, posted here.

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NOTES : Yield: 4 Servings



Keri C, smokin' on Tulsa Time
 

 

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