The fusion of regional American grilling with Asian stir frying yields a delicious dinner idea, featuring flavorful chipotle and maple-marinated grilled salmon.

Makes 4 servings.

Prep Time: 15 minutes
Refrigerate Time: 15 minutes
Cook Time: 20 minutes

Nutritional Information

For 1 serving
Calories: 354
Sodium: 586mg
Fat: 10g
Carbohydrates: 39g
Cholesterol: 62mg
Fiber: 4g
Protein: 27g

Grilled Chipotle-Maple Salmon with Wilted Spinach

Ingredients

Grilled Chipotle-Maple Salmon:
1/3 cup maple syrup
1/3 cup thinly sliced green onions
2 tablespoons reduced sodium soy sauce
1 teaspoon McCormick® Gourmet Collection Chile Pepper, Chipotle
1 teaspoon McCormick® Gourmet Collection Garlic Powder
1 teaspoon McCormick® Gourmet Collection Ginger, Ground
1 pound salmon fillets
Wilted Spinach and Vegetables:
1/4 cup maple syrup
2 tablespoons reduced sodium soy sauce
2 tablespoons rice vinegar
1 teaspoon cornstarch
1/2 teaspoon McCormick® Gourmet Collection Garlic Powder
1/4 teaspoon McCormick® Gourmet Collection Chile Pepper, Chipotle
1 tablespoon oil
1 medium red onion, cut into thin wedges
1 medium red bell pepper, cut in thin strips
1 package (6 ounces) baby spinach leaves

Directions

1. For the Salmon, mix all ingredients except salmon in small bowl. Place salmon in large resealable plastic bag or glass dish. Add marinade; turn to coat well. Refrigerate 15 minutes. Remove salmon from marinade. Discard any remaining marinade.

2. Grill salmon over medium-high heat 6 to 7 minutes per side or until fish flakes easily with a fork.

3. Meanwhile, for the Vegetables, mix maple syrup, soy sauce, vinegar, cornstarch, garlic powder and chipotle chile pepper in small bowl until smooth. Heat oil in large skillet on medium heat. Add onion and bell pepper; cook and stir 3 minutes. Stir maple syrup mixture. Add to skillet; stirring constantly, bring to boil and boil 1 minute. Remove from heat. Add spinach; toss gently just until spinach is wilted. Serve with Salmon.

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