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Maple Mustard Grilled Salmon

<p>Basted in a sweet and tangy glaze flecked with shallot and bacon this Maple-Mustard Grilled Salmon makes for mouthwatering motivation to light up the grill. Whether accompanied by simple asparagus or perched atop leafy greens it's sure to be a dinnertime delight.</p>
4 Servings Recipe By

Ingredients

  • 1 tablespoon Coconut Oil #1
  • 2 tablespoons dice Shallot
  • 1/3 cups Maple Syrup
  • 3 tablespoons Mustard, Spicy Brown
  • 1 teaspoon Apple Cider Vinegar
  • 1/8 teaspoons Garlic Salt
  • 1/8 teaspoons Black Pepper #1
  • 1/8 teaspoons Kosher Salt #1
  • 3 tablespoons cook and dice Bacon
  • 1 pound Salmon Fillet

Serving Day Ingredients

  • 1 tablespoon Coconut Oil #2
  • 1/8 teaspoons Kosher Salt #2
  • 1/8 teaspoons Black Pepper #2
  • 1 tablespoon Coconut Oil #3

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 4 ounces
  • 465 Calories
  • 31g Total Fat
  • 14g Sat Fat
  • 0g Trans Fat
  • 70mg Cholesterol
  • 478mg Sodium
  • 19g Total Carb
  • 0g Fiber
  • 16g Total Sugars (Includes 16g Added Sugars)
  • 25g Protein
  • 11 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a small saucepan, melt coconut oil #1 over medium heat and saute shallot until translucent.
  2. Add maple syrup, mustard, vinegar, garlic salt, black pepper #1, and salt #1.
  3. Cook on medium heat, stirring occasionally, until glaze just comes to a boil, then remove from heat. Stir in bacon pieces.
  4. Pat salmon dry with paper towel.
  5. Brush both sides of each filet with coconut oil #2 and season both sides generously with salt #2 and pepper #2
  6. Rub grill grates with coconut oil #3 using towel or basting brush.
  7. Place salmon on the grill over medium high heat, cover and cook undisturbed until grill marks appear, about 2-3 minutes.
  8. Using a flat spatula, carefully flip the fillets over and brush with some of the glaze.
  9. Cover the grill and continue to cook until the salmon is just opaque in the center, about 2-4 minutes more.
  10. Flip salmon over and brush with more glaze just before turning off heat.
  11. Transfer to a serving plate and serve immediately, with remaining glaze on the side.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a small saucepan, melt coconut oil #1 over medium heat and saute shallot until translucent.
  2. Add maple syrup, mustard, vinegar, garlic salt, black pepper #1, and salt #1.
  3. Cook on medium heat, stirring occasionally, until glaze just comes to a boil, then remove from heat.
  4. Stir in bacon pieces and allow glaze to cool.
  5. Divide salmon filets among indicated number of gallon freezer bags.
  6. Divide glaze into indicated number of quart freezer bags, label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Pat salmon dry with paper towel.
  3. Brush both sides of each filet with coconut oil #2 and season both sides generously with salt #2 and pepper #2
  4. Rub grill grates with coconut oil #3 using towel or basting brush.
  5. Place salmon on the grill, cover and cook undisturbed until grill marks appear, about 2-3 minutes.
  6. Using a flat spatula, carefully flip the fillets over and brush with some of the glaze.
  7. Cover the grill and continue to cook until the salmon is just opaque in the center, about 2-4 minutes more.
  8. Flip salmon over and brush with more glaze just before turning off heat.
  9. Transfer to a serving plate and serve immediately, with the remaining glaze on the side.

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