Smoked-Paprika Salmon
Per ServingSmoked-Paprika Salmon |
||
|---|---|---|
| Makes: 2 servings | ||
| Serving Size: 4 oz | ||
| Calories | 210 | |
| Fat | 9 | g |
| Saturated Fat | 2 | g |
| Trans Fat | 0 | g |
| Carbohydrate | 6 | g |
| Fiber | 1 | g |
| Sugars | 4 | g |
| Cholesterol | 65 | mg |
| Sodium | 415 | mg |
| Potassium | 470 | mg |
| Protein | 23 | g |
| Phosphorus | 320 | mg |
| Choices: Carbohydrate 0.5, Lean Protein 3, Fat 1 | ||
- Makes: 2 servings
- Serving Size: 4 oz
- Preparation Time: 5 minutes
- Cooking Time: 10 minutes
Ingredients
| 1 | Tbsp. | coarse mustard |
| 2 | tsp. | pure maple syrup |
| 1 | tsp. | smoked paprika |
| 8 | oz. | salmon fillet, divided into 2 portions |
| 1/2 | tsp. | olive oil |
| 1/4 | tsp. | kosher salt |
| 1/4 | tsp. | freshly ground black pepper |
Directions
- Preheat the oven to broil. Set the rack 6 inches from the heat source. Line a broiler pan with foil.
- In a small bowl, combine the mustard, maple syrup, and paprika; set aside.
- Brush each salmon portion with the olive oil. Sprinkle with the salt and black pepper. Put the salmon fillets, skin side down, on the broiler pan and broil the salmon for8 to 9 minutes. Brush on the mustard mixture and broil for 2 minutes more. Watch carefully so the salmon does not burn.
