Thursday, July 23, 2009

Kitchen Parade

I found this really cool site called Kitchen Parade ( They have many weight watcher recipes and you should defiantly go check them out! One recipe that stuck out was the Maple Glazed Salmon! Here is what second-generation food columnist Alanna Kellogg had to say about Salmon. the recipe follows.

Every week, another story emerges about the miracles worked by salmon. If the claims are to be believed, it’s the cancer-curing, figure-fending, wrinkle-ravaging, memory-mothering, clock-stopping, energy-saving, chocolate-tasting (okay, not that last one) food of the decade.
Whether the claims prove true hardly matters since salmon is so readily available, tastes so great and gets to the table so fast.

My recipe box includes a dozen great ways to cook salmon but this maple syrup-glazed treatment trumps them all. It’s a reincarnation of the French-classic and 1980s-trendy peppered steak, this time with buttery fish and cooked in just minutes under high heat.
Truth be told, it is a miracle food.
ALANNA's TIPS Salmon steaks, individual filets and thick filets from warehouse clubs all work well. If the skin’s still on one side, the salmon will be slightly tastier. Believe it or not, pancake syrup, even sugar-free pancake syrup, is a decent substitute for pricey maple syrup. The maple syrup-soy mixture can marinate two pounds of salmon so consider cooking extra for planned-overs. Commercial coarse pepper works better than freshly ground pepper. Do use a lot of pepper, more than seems imaginable! as much as a quarter cup. If it’s too peppery for someone, it’s easy to scrape off later. The salmon can be grilled as well.

Sweet & peppery marinated salmon
Up-front prep: 5 minutes
Then marinate 4 – 48 hours
Then prep: 5 minutes
Then time to table: 25 minutes Serves 4
1 pound salmon (see ALANNA’s TIPS)
3/4 cup maple syrup (see TIPS)
1/4 cup soy sauce
Cooking spray
Plenty of coarse black pepper (see TIPS)
Combine the salmon, maple syrup and soy sauce in a ziplock bag. Marinate in the refrigerator for at least 4 hours (no skimping!) and as long as 48 hours, turning occasionally.

Move an oven rack to the top position and preheat to 500F.

Cover a rimmed baking sheet with foil and spritz with cooking spray. Remove the salmon (discard the remaining marinade) and arrange (skin-side down for filets with skin) on the baking sheet. Thickly and firmly, press the pepper into the top side.

Cook the salmon for about 6 minutes for individual filets or 10 minutes for fat filets or steaks. (The rule of thumb is 10 minutes per inch of thickness.) The salmon is done when the flesh has turned pale pink but remains moist.

NUTRITION ESTIMATE Per Serving: 275Cal (41% from Fat); 13g Tot Fat; 3g Sat Fat; 17g Carb; 1g Fiber; 374mg Sodium; 67mg Cholesterol, Weight Watchers 6 points
This looks so good and I'm sure you can do it out on the grill. I'm attempting to this weekend, I will let you know how it turns out.