Maple-bourbon glazed salmon and cucumber salad
1/3 cup pure maple syrup
1/3 cup orange juice
3 tbs of bourbon
4 – 4 oz. skinless salmon fillets
¼ cup coarsely chopped pecans or walnuts
Salt (for seasoning)
Pepper (for seasoning)
- Preheat broiler
- For syrup glaze, combine maple syrup & orange juice in a small sauce pan.
- Cook uncovered, over medium heat while preparing salmon.
- Lightly sprinkle salmon with salt and pepper. Place salmon on a baking pan with a rack. For easy clean up, line the pan with foil or parchment paper.
- Brush the tops and sides of the salmon filets with the glaze.
- Reserve 2 Tbsp of glaze for final step.
- Broil the glazed salmon 5-6 inches from heat for approximately 5 minutes. Watch closely as the thickness of the salmon will determine the length of time needed for broiling. Salmon is fully cooked when it flakes easily when tested with a fork.
- Stir pecans into remaining glaze; heat on high about 5 minutes or until glaze reaches syrup consistency.
- Pour pecan syrup mixture over the salmon and broil briefly to set the glaze.
1 salmon filet, glaze & ½ cup rice (as side dish):
Calories 513 | carbohydrates 37g | protein 33.5g | fat 10.5g | sodium 90mg | fiber 1g
4 - 6 cucumbers thinly sliced
½ cup reduced fat sour cream
2 tbs fresh lemon juice
2 tbs chopped dill – plus a bit more to garnish
- Mix sour cream, lemon juice, dill, salt and pepper together in a bowl.
- Add cucumber slices and toss together.
- Refrigerate 2 hours minimum before serving.
1 cup: Calories 31 | carbohydrate 5.5g | protein 1g | fat 1g | sodium 36mg | fiber 1 g