To be conservative, I also assume that 100% of the maple syrup is eaten, even though not all of it is absorbed by the fish as it marinates.
#Maple glazed salmon with mango and cucumber salad skin#
So for me, Maple-Glazed Salmon works with Freestyle so long as there's no skin (or the skin is uneaten) and I use maple syrup (vs other sweeteners). And this recipe calls for maple syrup, a whole food, not processed sugar. Freestyle works in other recipes with sugar, you just do the math and depending on the other ingredients, there's a point or two difference in points between SmartPoints and Freestyle. Don’t have Tajin seasoning, no worries simply add a mix. Serve immediately or refrigerate for 20 minutes to chill, then serve. Add a sprinkle of Tajin seasoning to the salad. Pour the dressing over the salad, and gently toss. In a large bowl, add chopped mango, cilantro, and cucumber. At least in our home, salmon is a special treat, so it's not like this is the supper choice every night or even every week or every month. Let the onion sit in the vinegar for at least 10 minutes. I ignore the first on the basis of (1) frequency and (2) consistency and (3) real food. Me, I choose to ignore the first technicality but not the second. WEIGHT WATCHERS Old Points 4 & PointsPlus 5 & SmartPoints 6 & Freestyle 4 FREESTYLE TECHNICALITIES Salmon marinated in anything sweet doesn't technically qualify for Freestyle, nor does salmon skin. NUTRITION INFORMATION Per Serving: 207 Calories 3g Tot Fat 1g Sat Fat 58mg Cholesterol 536mg Sodium 19g Carb 0g Fiber 17g Sugar 23g Protein. I think this is especially important for someone who doesn't cook often and so isn't as familiar with the visual cues of perfectly cooked fish. That's why I rely on a digital thermometer to get the temperature right each and every time. RESOURCES Arrgh, it's easy to both overcook and undercook fish, extra hard since salmon is not inexpensive. I also like to serve the marinated and peppered salmon over fresh asparagus, combining this recipe and the one for Roasted Salmon & Asparagus. SERVING SUGGESTIONS This salmon pairs beautifully with Roasted Zucchini with Lemon. (The rule of thumb is 10 minutes per inch of thickness or use a digital thermometer to cook to 145F/65C.) The salmon is done when the flesh has turned pale pink but remains moist. Thickly and firmly, press the pepper into the top side.Ĭook the salmon for about 6 minutes for individual filets or 10 minutes for fat filets or steaks.
Remove the salmon (discard the remaining marinade) and arrange (skin-side down for filets with skin) on the baking sheet. Move an oven rack to the top position and preheat to 500F/260C.Ĭover a rimmed baking sheet with foil and spritz with cooking spray. (If you like, place the bag in a bowl to hold it up straight.) Marinate in the refrigerator for at least 4 hours (no skimping!) and as long as 48 hours, turning occasionally. Plenty of coarse black pepper (see TIPS)Ĭombine the salmon, maple syrup and soy sauce in a ziplock bag.Serves 8 (easily halved or quartered or even "eighth-ed" for a single serving)
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