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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Prep: 15 minutes Marinate: 8 hours Cook: 8 minutes Ingredients:
1/2 cup plus 1 tablespoon molasses, divided |
1/4 cup plus 1 tablespoon peppercorn mustard, divided |
1/4 cup plus 1 tablespoon malt vinegar, divided |
6 (4-ounce) salmon fillets |
2 large purple onions, sliced |
vegetable cooking spray |
8 cups mixed baby salad greens |
2 teaspoons vegetable oil |
1/8 teaspoon salt |
Directions:
1. Combine 1/2 cup molasses, 1/4 cup mustard, and 3 tablespoons vinegar, stirring well. Place salmon and onion in a shallow dish. Pour molasses mixture over salmon and onion. Cover and marinate in refrigerator 8 hours, turning occasionally.
2. Remove salmon and onion from marinade, reserving marinade. Place marinade in a small saucepan. Bring to a boil; cook 1 minute. Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°). Place salmon and onion on rack; grill, covered, 4 minutes on each side, or until fish flakes easily when tested with a fork and onion is tender, basting often with reserved marinade.
3. Combine onion and greens. Combine remaining 1 tablespoon molasses, 1 tablespoon mustard, 2 tablespoons vinegar, oil, and salt. Pour molasses mixture over greens mixture; toss lightly. Spoon evenly onto individual serving plates. Top each serving with a fillet.
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