Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Potato | 1 medium (173g) baked | 161 |
| Onion | 1 medium (110g) | 44 |
| Asparagus | 6 spears (90g) | 27 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Pancake | not in our table | 0 |
| Syrup | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/4 cup soy sauce
- 3/4 cup pancake syrup
- 4 salmon fillets
- 4 long sweet potatoes
- 2 medium onions, sliced
- 1 pound asparagus, trimmed
- 1/2 tsp each salt and black pepper
Directions
Heat oven to 450 degrees.
Shake soy sauce and syrup in plastic bag to mix.
Add salmon. Close, refrigerate 40 min.
Microwave sweet potatoes on high 5 min. or until slightly tender. Let cool.
Cut diagonally across into slices. Spray slices on both sides with cooking spray. Set aside.
Heat grill.
Remove salmon from marinade. Pour marinade into saucepan. Set aside.
Grill salmon 5 min. per side or until opaque in the center. Remove and keep warm.
Add sweet potatoes and onions and grill 5 min.
Turn and add asparagus. Cook veggies another 5 min. Test doneness of sweet potatoes. Sprinkle salmon and veggies with salt and pepper.
Boil marinade in saucepan 5 min. or until thickened.
Brush salmon and veggies with marinade.
Makes 4 servings.