Maple salmon with Smoked Paprika
Maple syrup and smoked paprika heated together into a glaze sounds simple, and it is. But what comes off the grill is a deeply colored, glossy fillet with a sweetness that stays subtle and a smokiness that lingers just long enough to make you want another bite. This is one of those recipes where the result looks considerably more involved than the method.
Ingredients
- 12 ounces salmon fillet
- salt & pepper
- 1.5 tablespoons maple syrup
- 1.5 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/3 cup pearl barley
- 1 teaspoon thyme finely chopped
- 1 teaspoon tarragon finely chopped
- 1 teaspoon parsley finely chopped
- 1 teaspoon lemon zest
Instructions
- In a small saucepan, heat the maple syrup, olive oil and smoked paprika until well mixed. Add some finely chopped thyme.
- Place the fillets on a grill tray, covered with aluminum foil. Season the salmon with salt & pepper and brush them with the maple syrup mixture.
- Cook the fish at 400°F for about 25 minutes. (NOTE 1) The fish should reach an internal temperature of max. 145°F.
- Cook the pearl barley as indicated on the packaging in water and salt.
- Drain the pear barley and mix with finely chopped tarragon, parsley and thyme and lemon zest. Add salt and/or pepper to taste.
- Serve the salmon fillet on a bed of pearl barley
Notes
- If you like to cook the fish directly on the grill, that perfectly fine, but the cooking time may be shorter.
Nutrition
Calories: 499kcalCarbohydrates: 37gProtein: 37gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 6gSodium: 81mgFiber: 6gSugar: 9g