| | Directions | 1. For the Salmon, mix all ingredients except salmon in small bowl. Place salmon in large resealable plastic bag or glass dish. Add marinade; turn to coat well. Refrigerate 15 minutes. Remove salmon from marinade. Discard any remaining marinade.
2. Grill salmon over medium-high heat 6 to 7 minutes per side or until fish flakes easily with a fork.
3. Meanwhile, for the Vegetables, mix maple syrup, soy sauce, vinegar, cornstarch, garlic powder and chipotle chile pepper in small bowl until smooth. Heat oil in large skillet on medium heat. Add onion and bell pepper; cook and stir 3 minutes. Stir maple syrup mixture. Add to skillet; stirring constantly, bring to boil and boil 1 minute. Remove from heat. Add spinach; toss gently just until spinach is wilted. Serve with Salmon. |
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Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 4
|  | | Ingredients | | - | | Grilled Chipotle-Maple Salmon: |
| - | | 1/3 cup maple syrup |
| - | | 1/3 cup thinly sliced green onions |
| - | | 2 tablespoons reduced sodium soy sauce |
| - | | 1 teaspoon McCormick® Gourmet Collection Chipotle Chile Pepper |
| - | | 1 teaspoon McCormick® Garlic Powder |
| - | | 1 teaspoon McCormick® Ginger, Ground |
| - | | 1 pound salmon fillets |
| - | | Wilted Spinach and Vegetables: |
| - | | 1/4 cup maple syrup |
| - | | 2 tablespoons reduced sodium soy sauce |
| - | | 2 tablespoons rice vinegar |
| - | | 1 teaspoon cornstarch |
| - | | 1/2 teaspoon McCormick® Garlic Powder |
| - | | 1/4 teaspoon McCormick® Gourmet Collection Chipotle Chile Pepper |
| - | | 1 tablespoon oil |
| - | | 1 medium red onion, cut into thin wedges |
| - | | 1 medium red bell pepper, cut in thin strips |
| - | | 1 package (6 ounces) baby spinach leaves |
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| | Nutrition (per serving) | Calories: 354 Calories
Fat: 10 Grams
Protein: 27 Grams
Cholesterol: 62 Milligrams
Carbohydrates: 39 Grams
Sodium: 586 Milligrams
Fiber: 4 Grams
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