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Salmon and Shrimp in a sweet maple cherry glaze


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  • Sweet Maple and Dried Cherry Glaze:
  • 4 ea. 5-6 oz. salmon fillet
  • 24 ea. 26-30 count peeled shrimp
  • 4 ea. bamboo skewers (soaked in water for 10-15 minutes)
  • Olive oil
  • Sea salt (to taste)
  • Black pepper (to taste)
  • 1 C. dried cherry and maple glaze
  • 2 C. real maple syrup
  • 3 Tbsp. soy sauce (light if available)
  • 1/2 C. water
  • 1/4 C. chopped dried tart cherries
  • 1/2 ea. fresh lemon
  • 1/2 C. white sugar
  • Sweet Maple and Dried Cherry Glaze:
  • 1 . Combine syrup, soy sauce, water and cherries in small sauce pot over medium heat.
  • 2 . Squeeze juice from half lemon in mixture and stir well.
  • 3 . Once mixture is heated, begin adding 1/4 cup of sugar and stir until complete dissolved. Taste glaze for sweetness. As different maple syrups will have different levels of sweetness, it might be necessary to add additional sugar.
  • 4 . Once glaze is sweet enough, remove from heat and refrigerate. When completely cool, cover and store chilled.
  • 5 . Use at room temperature as glaze for grilled fresh fish.



Step 1

1. After soaking the skewers, slide 6 shrimp onto each skewer, leaving room on either end. Brush both sides with olive oil, and season with salt and pepper. Brush salmon with olive oil, and season with salt and pepper as well.
2. Place salmon on grill skin side up. Grill approximately 5 minutes, then carefully flip on grill. Baste with maple cherry glaze, and continue to cook approximately 5-10 more minutes.
3. When salmon has cooked approximately 5 minutes, place shrimp skewer on grill and cook 2-3 minutes per side, basting with maple cherry glaze once per side.
4. Place salmon on plate, top with shrimp skewer, and top with remaining maple cherry glaze. Garnish with fresh grilled asparagus.

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