Preheat a charcoal or gas grill with a greased grill rack for direct cooking over medium-high heat. Use soaked wooden or bamboo skewers to skewer sugar snap peas; set aside.
Three words: Maple. Bacon. Salmon. What else do you need to know about this recipe? Maybe that it comes together in just 30 minutes?!
Servings and Ingredients
|4 (4-oz. each) skinless salmon fillets, about 3/4-inch thick|
|2 c. Hy-Vee fresh sugar snap peas|
|3 slice(s) Hy-Vee sweet smoked bacon|
|2 tbsp. Hy-Vee Select 100% pure maple syrup|
|2 tsp. Hy-Vee light brown sugar, packed|
|2 tsp. Hy-Vee Dijon mustard|
|1 tsp. fresh chives, chopped, plus additional whole chives for garnish|
|½ tsp. ground coriander|
|4 mini yellow bell peppers|
|1 tbsp. Hy-Vee canola oil|
|1 small red onion, sliced|
|Hy-Vee ground black pepper|
Things To Grab
- Charcoal or gas grill
- 2 (12-inch each) bamboo or wooden skewers
- Small bowl
- Meat thermometer
- Serving platter
Hyvee Culinary Expert TipIf using bamboo skewers, soak skewers in water for 30 minutes before using.
Chop bacon; cook in skillet over medium heat until crisp. Set bacon aside; transfer drippings to a bowl. Stir in maple syrup, brown sugar, Dijon mustard, 1 teaspoon chives and coriander; set aside.
Drizzle canola oil over salmon, skewerd peas, bell peppers, and onion. Lightly sprinkle with salt and black pepper.
Grill salmon and vegetables for 5 minutes; turn. Spoon glaze on salmon. Grill salmon and vegetables 5 minutes more or until salmon flakes easily with fork (145 degrees) and vegetables are crisp-tender. Transfer to a serving platter; top with bacon and, if desired, garnish with whole chives.
Amounts Per Serving
- Total Fat: 21g
- Cholesterol: 70mg
- Sodium: 210g
- Total Carbohydrates: 15g
- Protein: 26g