2 medium red bell peppers
6 oz presliced portabellas
Large zip-top bag
3 tablespoons dry mesquite marinade mix
2 tablespoons olive oil
1/4 cup sugar free low-fat maple syrup, divided
1 1/2 lb salmon
•Quarter bell peppers lengthwise; remove core and seeds.
•Discard stems and gills (dark brown layers) from mushrooms.
1.Preheat grill (or grill pan). Combine in bag: marinade mix, oil, and 2 tablespoons syrup; shake to blend. Add salmon, peppers, and mushrooms; seal bag tightly and shake to coat evenly. Let stand 10 minutes (or overnight) to marinate.
2.Place salmon and peppers on grill; cook 4-5 minutes on each side or until salmon is 145°F (for medium rare) and peppers are tender. Remove salmon from grill; let stand 5 minutes to rest.
3.Place mushrooms on grill; cook 1-2 minutes on each side or until tender. Cut peppers into bite-size strips. Drizzle remaining 2 tablespoons syrup over salmon. Serve.
This is so yummy! I am making it tonight for dinner.
CALORIES (per 1/4 recipe) 320kcal; FAT 16g; CHOL 75mg; SODIUM 750mg; CARB 22g; FIBER 2g; PROTEIN 27g; VIT A 70%; VIT C 180%; CALC 4%; IRON 20%