Recipe: Sweet and spicy grilled salmon

Jazz up your go-to salmon recipe with this version that combines sweet and spicy flavors. Pair it with a creamy and crisp celery slaw for a great late summer meal.

Serves 4

Ingredients

• 2 tablespoons hot sauce
• 1 tablespoon packed dark brown sugar
• 1 teaspoon smoked paprika
• ¼ teaspoon cayenne pepper
• 2 tablespoons light mayonnaise
• 1 tablespoon snipped chives
• 8 stalks celery, very thinly sliced in half moons on an angle
• ½ small red onion, very thinly sliced
• Four 5-ounce center cut and skin on salmon fillets, about 1-inch thick
• Kosher salt and freshly ground black pepper
• Vegetable oil for oiling the grill

Directions

Preheat an outdoor grill or indoor grill pan on medium high.

Mix together the hot sauce, brown sugar, paprika and cayenne in a small bowl. Transfer 1 tablespoon of the mixture to a large bowl and whisk in the mayonnaise; set aside the rest of the sauce. Add the chives, celery and onions to the bowl with the mayonnaise and toss well.

Sprinkle the salmon with salt and pepper. Brush the grill grate lightly with oil. Lay the salmon on the grill, skin side up and cook until grill marks appear and the salmon releases easily from the grate, 2 to 3 minutes. Turn and brush the fish with some of the reserved sauce. Continue to cook the fish, brushing the pieces periodically with the sauce, until the salmon fillets are glazed and just cooked through, 13 to 15 minutes more.

Transfer the fillets to plates and serve with the celery slaw.

Nutrition Facts (per serving):

259 calories, 10.5g fat, 514mg sodium, 8g carbohydrates, 33g protein, 1.5g fiber, 6g sugar

Adapted from: Food Network

Reviewed by PeaceHealth dietitians and nutritionists.