Wednesday, December 12, 2012

Brown Sugar and Salmon Marinade with Prosciutto wrapped Asparagus

I wanted to share a recipe I made over the weekend for dinner that was a serious hit.  I would much rather eat this dinner every night than go out to eat. It was so delicious and packed full of 33 grams of protein, only 5 carbs, and 17 grams of fat per serving!! I'd say that's a successful dinner at home.

Serving size was 4 oz of salmon and 5 asparagus spears with 3 thin pieces of prosciutto

Brown Sugar and Soy Sauce Salmon Marinade

Serves up to 6 (recommended serving size: 4 oz)

1 1/2 pounds salmon fillets


1. Season salmon fillets with lemon pepper, garlic powder, and salt.

2. In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved.

3. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat.

4. Refrigerate for at least 2 hours.

5. Preheat grill for medium heat. Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

Prosciutto Wrapped Asparagus

Serves 4

About 24 Medium asparagus spears, snapped
8 sheet very thinly sliced prosciutto, cut in thirds lengthwise
1 large garlic clove
1/3 cup balsamic vinegar
2 tablespoons Dijon mustard
1/4 teaspoon each Kosher salt and black pepper
1/2 cup extra-virgin olive oil, plus extra for drizzling


1. Make vinaigrette by whisking garlic, vinegar, mustard, and salt and pepper in a 2-cup Pyrex measuring  cup. Slowly whisk in oil until you reach the 1-cup mark.

2. Drizzle asparagus with olive oil and sprinkle with salt and pepper.

3. Working one spear at a time, roll each one in a piece of prosciutto.

4. Grill over direct heat on a charcoal or gas grill turning them only once until prosciutto is crisp and the asparagus are crisp-tender, 5 to 6 minutes. Arrange spears on each plate and drizzle with balsamic vinegar or vinaigrette. Serve immediately.

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