Maple Teriyaki Salmon Fillets

Name: Maple Teriyaki Salmon Fillets
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Japanese, Asian
Ingredients: 79 milliliters apple juice; 2 garlic cloves, minced; 3 Tbsps reduced-sodium soy sauce; 79 milliliters maple syrup; 2 Tbsps finely chopped onion; 680 grams salmon fillets each)

Maple Teriyaki Salmon Fillets might be just the main course you are searching for. This recipe makes 4 servings with 334 calories, 35g of protein, and 11g of fat each. This recipe covers 27% of your daily requirements of vitamins and minerals. This recipe is typical of Japanese cuisine. Head to the store and pick up maple syrup, salmon fillets, soy sauce, and a few other things to make it today. To use up the low sodium soy sauce you could follow this main course with the Sweet Potato Chia Seed Pudding with Chocolate Sauce as a dessert.

Instructions

In a small bowl, whisk the first five ingredients until blended.

Equipment you will use

Whisk

Bowl

Remove 1/2 cup for basting; cover and refrigerate.

Pour remaining marinade into a large resealable plastic bag.

Ingredients you will need

Marinade

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Ziploc Bags

Add salmon; seal bag and turn to coat. Refrigerate 1-3 hours.

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Salmon

Drain salmon, discarding marinade in bag. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly.

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Cooking Oil

Dry Seasoning Rub

Salmon

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Paper Towels

Grill

Tongs

Place salmon on grill rack, skin side down. Grill, covered, over medium heat or broil 4 in. from heat 10-12 minutes or until fish flakes easily with a fork, basting frequently during the last 4 minutes.

Ingredients you will need

Salmon

Fish

Equipment you will use

Grill

Equipment

Ingredients

Servings:

79milliliters

apple juice 2

garlic cloves, minced 3Tbsps

reduced-sodium soy sauce 79milliliters

maple syrup 2Tbsps

finely chopped onion 680grams

salmon fillets each)

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon works really well with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Foley Johnson Carneros Chardonnay with a 4.6 out of 5 star rating seems like a good match. It costs about 23 dollars per bottle.