- 2 tablespoons pure Maple Syrup
- 3 tablespoons dark Balsamic Vinegar
- 2 raw Salmon fillets, about 140g each (the skin-on type should hold up better on the BBQ)
- Sea Salt and Black Pepper to taste
- 1 tablespoon Olive Oil
Combine balsamic vinegar and maple syrup in a resealable bag. Seal the salmon fillets in the bag and marinate for at least 10 minutes (or longer, if you have time) while you prepare the grill.
Lightly oil the grill, then preheat to medium-high.
Transfer the salmon fillets from the bag to a plate, pouring remaining marinade over the filet. Sprinkle with sea salt and black pepper, then place filets skin-side up on the grill for 2 minutes. Flip the salmon (skin-side down) and grill until cooked, about 6 minutes depending on the thickness of the filet.
Serve with brown rice or quinoa, a side salad, or sauteed veggies if desired.
Serves: 2 | Serving Size: 4 ounces cooked salmon, skin removed
Per serving: Calories: 284; Total Fat: 12g; Saturated Fat: 2g; Monounsaturated Fat: 6g; Cholesterol: 73mg; Sodium: 244mg; Total Carbohydrate: 14g; Dietary Fiber: 0g; Sugars 12g; Protein: 28g