Recipe from Marwan Sabbagh, MD, Director of Cleveland Clinic Lou Ruvo Center for Brain Health
An excellent source of brain-healthy omega-3 fatty acids, this simple salmon dish is packed with nutrition and flavor.
Yield: 4 Servings
Ingredients:1 cup dark molasses (not blackstrap)
1⁄4 cup Dijon mustard
4 limes, juiced
8 teaspoons extra-virgin olive oil (divided in half)
4 teaspoons peeled, minced fresh ginger
4 (6-ounce) skinless wild salmon fillets
Salt and freshly ground black pepper
- Build a medium fire on one side of a charcoal grill or heat a gas grill on medium heat.
While the grill heats, in a small bowl, whisk the molasses, mustard, lime juice, 4 teaspoons olive oil
- and ginger until well combined.
- Lightly brush both sides of the salmon fillets with the remaining olive oil and season with salt and pepper.
- Lay the fillets over the fire and cook until grill marks form, about 2 minutes.
- Flip the fillets and move them to the cooler side of the grill (if using a gas grill).
- Generously brush the surface of each fillet with the glaze, cover the grill and cook until the glaze caramelizes, about 2 minutes.
- Transfer the fillets to a platter or four serving plates and serve right away.
Calories 580, Total fat 20g, Saturated fat 3.5g, Trans fat 0g, Cholesterol 75mg, Sodium 540mg, Total Carbohydrate 63g, Fiber 0g ,Sugars 60g, Protein 37g