Grilled salmon salad is probably my favorite meal. This grilled salmon has a slight maple flavor offset by fresh lime, all to compliment the subtle flavor of wild salmon. I always serve it with a green salad made with avocados and a small amount of balsamic vinaigrette so I can eat a delicious salmon salad. This recipe is essentially the Maple Grilled Salmon from Cooking Light with fresh lime juice added just off the grill. The lime juice offsets the sweetness and adds another dimension. Yum!
Maple Lime Grilled Salmon
- 1/4 cup rice wine vinegar
- 3 tablespoons pure maple syrup
- 2 tablespoons orange juice
- 4 (6-ounce) wild salmon fillets
- Cooking spray
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 8 fresh lime, wedges
- Combine first 3 ingredients in a large zip-top plastic bag; add fish.
- Seal and marinate in the refrigerator for about an hour.
- Preheat grill or grill pan to medium-high heat.
- Remove fish from the bag while reserving the marinade.
- Pour marinade into a small saucepan and bring to a boil.
- Cook until reduced to 2 tablespoons (about 5 minutes).
- Place fish on grill rack or pan coated with cooking spray; grill 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness, basting occasionally with marinade.
- Remove fish from grill; sprinkle with salt and pepper and squeeze fresh lime (very important).