- 4
- 15 mins
- 15 mins
Ingredients
- 1 1/2 teaspoons Dijon mustard
- 2 tablespoons balsamic vinegar
- 1/4 cup Hungry Jack® Lite Syrup
- OR Hungry Jack® Original Syrup
- 1/2 teaspoon finely minced garlic
- 1 teaspoon dill weed
- 1/2 teaspoon salt
- 2 tablespoons Crisco® Puritan® Canola Oil with Omega-3 DHA
- 4 (4 oz.) salmon fillets, rinsed and patted dry
- 1 (16 oz.) bag frozen vegetable blend like Baby Corn Blend*
Preparation
Step 1
1. WHISK together mustard, vinegar, syrup, garlic, dill weed and salt in small bowl. Gradually whisk in oil. Place 3 tablespoons glaze in a resealable food storage bag with salmon. Marinate 1 hour in refrigerator.
2. BRUSH grill pan with oil and heat over medium-high heat. Once grill is hot, place fillets, skin side up, in pan. Cook 10 to 12 minutes, turning once or until fish is opaque throughout. Place 3 tablespoons glaze in a small bowl. Brush the fillets with glaze during the last few minutes of cooking.
3. COOK vegetable blend according to package directions. Drain if necessary. Divide vegetables evenly onto 4 dinner plates. Center fillets over
vegetables. Serve drizzled with remaining warmed glaze.
TIP
* Baby Corn Blend is a mixture of white corn, broccoli florets, baby whole cob corn and Parisienne carrots, and can be found in your grocer's freezer.