{"id":17382,"date":"2014-08-03T03:08:48","date_gmt":"2014-08-03T03:08:48","guid":{"rendered":""},"modified":"2025-10-15T01:10:50","modified_gmt":"2025-10-15T01:10:50","slug":"healthy-mesquite-maple-salmon-steaks-with-vegetables","status":"publish","type":"post","link":"https:\/\/asiancemagazine.com\/?p=17382","title":{"rendered":"Healthy Mesquite Maple Salmon Steaks With Vegetables"},"content":{"rendered":"

Ingredients<\/strong>
\n2 medium red bell peppers
\n6 oz presliced portabellas
\nLarge zip-top bag
\n3 tablespoons dry mesquite marinade mix
\n2 tablespoons olive oil
\n1\/4 cup sugar free low-fat maple syrup, divided
\n1 1\/2 lb salmon <\/p>\n

Prep<\/strong><\/p>\n

\u2022Quarter bell peppers lengthwise; remove core and seeds.
\n\u2022Discard stems and gills (dark brown layers) from mushrooms. <\/p>\n

Steps<\/strong><\/p>\n

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. <\/p>\n

2.Place salmon and peppers on grill; cook 4-5 minutes on each side or until salmon is 145\u00b0F (for medium rare) and peppers are tender. Remove salmon from grill; let stand 5 minutes to rest. <\/p>\n

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. <\/p>\n

This is so yummy! I am making it tonight for dinner.<\/em><\/strong><\/p>\n

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%<\/p>\n