Monday, April 11, 2011
Maple Cardamom Salmon Fillets
Adapted from Bal's Quick and Healthy Indian
Prep time: 5 minutes
Grilling time: 10 minutes or until the salmon is cooked through
¼ cup maple syrup
1 tbsp ground cardamom
1 tsp Spanish (smoked) paprika
4 salmon fillets, (I like to leave the skin on if I’m using the BBQ. It keeps the salmon from breaking up and falling through the cracks)
1. Preheat the BBQ or indoor grill
2. In a small bowl, combine the maple syrup, cardamom, & paprika.
3. Brush the top and sides of the salmon with the maple glaze and place the fillets, skin side down on the grill. Cook until the salmon is light pink through the center and begins to flake easily. (12 – 15 minutes, maybe longer, depending on the size of the fillets).
Delicious served over sautéed bok choy or spinach. Bal seasons hers by sautéing 1 tsp cumin seeds & 1 tsp finely grated fresh ginger in 1 tbsp grapeseed oil (20 seconds), toss in the veg, add ¼ cup water, reducing the heat to low. Cover until it wilts (about 3 minutes). Sprinkle with fresh lemon zest and serve as a bed for the salmon.