Grilled Maple Dijon Glazed Salmon with Sweet Potato Kebabs & Sugar Snap Peas

So far in our week of grilled dinners we've eaten a rendition of my favorite White Balsamic Citrus Basil Chicken with Grilled Asparagus & Red Potato Kebabs & some simple Grilled Sirloin Kebabs with Bell Peppers & Red Onions. Today we'll talk about salmon, a fish some people think is "too fishy."

I used to be one of those people. I refused to eat any other grilled fish besides whitefish because it was like a flakey chicken. Then I learned how to season salmon to minimize that fishy flavor. I'm not sure what it is in the mustard, but by simply adding it to the glaze, you don't taste the fish so much.

Wild-Caught salmon (please, not farm-raised) is important to include in our diets because it's rich in omegas, high in protein & very lean. Plus, it gives you a break from eating chicken all of the time. 

Recipe

Serves 4

Salmon

• 1 pound Wild-Caught Salmon, cut into 4 4-oz. filets
• 2 Tbsp Real Maple Syrup
• 2 Tbsp Coconut Aminos (or Soy Sauce, or Bragg's Liquid Aminos)
• 2 Tbsp Dijon Mustard 

Sweet Potato Kebabs

• 2 Sweet Potatoes (scrubbed & unpeeled), cut in 1/2" thick rounds
• Olive Oil
• Salt & Pepper

Sugar Snap Peas

• 1.5 pounds Organic Sugar Snap Peas, washed & ends trimmed off
• 1 Tbsp Butter
• Salt & Pepper

Directions

• Whisk together maple syrup, coconut amino & dijon mustard, reserving some for a glaze. Marinate salmon in this mixture for several hours.
• In a pan over medium heat, add butter. When melted, add the sugar snap peas, season with salt & pepper & stir often to prevent burning. Cook for a total of 8 minutes.
• Meanwhile, heat the grill to medium-high heat. Skewers the sweet potatoes on metal skewers (bamboo aren't quite strong enough to pierce through the potatoes). Brush with olive oil & season with salt & pepper. Place kebabs on grill & grill for 7 minutes.
• Flip the sweet potatoes & place the salmon top-side down on the grill & sear for 3 or 4 minutes. Flip salmon onto its skin, add reserved glaze to the top-side & grill for 3 or 4 more minutes. 
• Remove salmon & sweet potatoes from the grill & plate with sugar snap peas.
• Enjoy!

21DF: 1 Red, 1 Green, 1 Yellow & 1 teaspoon