This maple-smoked salmon dish is sure to please your guests.

Diabetic Living Magazine
Source: Diabetic Living Magazine




Ingredient Checklist


Instructions Checklist
  • At least 1 hour before grilling, soak plank in enough water to cover. Place a weight on plank so it stays submerged during soaking. Drain well before using. Thaw salmon, if frozen. Rinse fish; pat dry with paper towels. Set aside.

  • Meanwhile, for sauce, in a small saucepan heat oil over medium heat. Add onion and garlic; cook about 5 minutes or until tender. Stir in tomato sauce, ketchup, maple syrup, tomato paste, cider vinegar, Worcestershire sauce, mustard, ground ancho chile pepper, salt and black pepper. Bring to boiling; reduce heat. Simmer, uncovered, 5 minutes. Let cool.

  • Spread flesh side of salmon with 1/2 cup of the sauce. Cover and chill 30 minutes. Chill the remaining sauce until serving time.

  • For a gas or charcoal grill, place plank on the rack of an uncovered grill directly over medium heat 3 to 5 minutes or until plank begins to crackle and smoke. Place salmon, skin side down, on grill plank, tucking under thin edges to fit. Cover and grill 18 to 22 minutes or until fish begins to flake when tested with a fork. Serve with the remaining sauce.


Tips: Look for grilling planks in the grilling supplies section of hardware and home supply stores.

Nutrition Facts

202 calories; protein 22.8g 46% DV; carbohydrates 8.1g 3% DV; exchange other carbs 0.5; dietary fiber 0.6g 3% DV; sugars 7g; fat 8.1g 12% DV; saturated fat 1.2g 6% DV; cholesterol 62mg 21% DV; vitamin a iu 142.4IU 3% DV; vitamin c 2.1mg 4% DV; folate 31mcg 8% DV; calcium 25.6mg 3% DV; iron 1.1mg 6% DV; magnesium 38.8mg 14% DV; potassium 646mg 18% DV; sodium 317.7mg 13% DV.