Maple-Balsamic Glazed Salmon
"This was amazingly popular with friends when I served it at a dinner party. Feel free to double this!"
2 tablespoons extra-virgin olive oil
1/4 cup (60 milliliters) sugar-free pancake syrup
2 cloves garlic, crushed
1/2 teaspoon salt
2 tablespoons balsamic vinegar
1 pound (500 grams) salmon fillet
Preparation:
Mix together everything but the salmon and set aside half the mixture. Cut the salmon into 3 or 4 serving pieces.
If you didn't buy it in serving-sized pieces, lay them on a plate and brush both sides of each piece of salmon with half of the pancake-syrup mixture.
Grill the salmon over well-ashed coals, or over a gas grill set to medium-low, about 5 minutes per side or until done through.
Place on serving plates, drizzle with reserved baste and serve.
4 servings
Each serving will have 1 gram of carbohydrate, not including the polyols in the sugar-free pancake syrup; a trace of fiber; 23 grams protein
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
(This recipe is from the Chef2Chef Newsletter, and was taken, I believe, from Dana Carpender's Low-Carb Barbecue Book.
Keri C, still smokin on Tulsa Time
"This was amazingly popular with friends when I served it at a dinner party. Feel free to double this!"
2 tablespoons extra-virgin olive oil
1/4 cup (60 milliliters) sugar-free pancake syrup
2 cloves garlic, crushed
1/2 teaspoon salt
2 tablespoons balsamic vinegar
1 pound (500 grams) salmon fillet
Preparation:
Mix together everything but the salmon and set aside half the mixture. Cut the salmon into 3 or 4 serving pieces.
If you didn't buy it in serving-sized pieces, lay them on a plate and brush both sides of each piece of salmon with half of the pancake-syrup mixture.
Grill the salmon over well-ashed coals, or over a gas grill set to medium-low, about 5 minutes per side or until done through.
Place on serving plates, drizzle with reserved baste and serve.
4 servings
Each serving will have 1 gram of carbohydrate, not including the polyols in the sugar-free pancake syrup; a trace of fiber; 23 grams protein
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
(This recipe is from the Chef2Chef Newsletter, and was taken, I believe, from Dana Carpender's Low-Carb Barbecue Book.
Keri C, still smokin on Tulsa Time