Let's Analyze This.......

justmarvi · 06-14-2005, 11:02 PM

Ever since I found this recipe last week, I've been thinking about starting a thread where we could analize a recipe we weren't sure of, change it where it needed changing to make it good and legal for the SBD. There's no reason for us not to, so why not?

I found it on a South Beach Website and they were raving about how good it is and it does sound really good but I'm not sure if we could use this much sf syrup, how often could we eat it, how many of the 75 points would we use, etc.

Chime in if you have ideas because we'll all learn....like how many calories per serving would the syrup be.....it doesn't sound like much would adhere to the fish and if we didn't use the leftover marinade, we might could eat it as P1, definitely P2? It sounds like a bigger recipe than I'd like to make, maybe half it?

****
About 2 lbs of salmon (preferably filets )
1/2 Cup of sugar maple syrup~pancake syrup
1C lite Soy Sauce
pepper

*****
Place the filets (skinless) in a Ziploc bag and add maple syrup and soy sauce. Let coat and marinade overnight (preferably but the longer the better!).

Preheat the oven 350ºF.

Take out salmon from bag and give them a shake to drain excess marinade. DO NOT PAT THEM DRY! Roll 1 side of the salmon fillets in freshly ground pepper if you'd like.

Place salmon in a cookie sheet lined with foil wrap. Cook for approx. 10-15 min. The maple will caramelize and give the salmon a beautiful deep orange color.

You can have this (if in P2) with some brown rice. If you like, cook the rest of the marinade and pour a bit over rice an salmon. Absolutely incredible! Please note that there is NO salt added to this because of the big amount of soy sauce

****
The recipe is as I found it.

Marva

Compassionate · 06-15-2005, 12:04 AM

If somebody doesn't get Lindasue over here...I don't know what I'll do! LOL Naw...we can figure this out together. Hum...I have no clue. But if I think of something Marvi...I'll chime in.

Wow, the dish looks great. I'll have to make this in phase two (the rice). Thanks for sharing.

Blessings,
Compassion

Pompom2 · 06-15-2005, 04:54 AM

DH makes a salmon like this but instead of soy sauce he uses dijon mustard. I think 2lbs of salmon is alot so 1/2 cup of SF syrup goes a long way on them.

This sounds yummy.

TraciLew · 06-15-2005, 07:03 AM

I agree with Pom - I see this 1/2 cup of syrup going a LONG way on 2 pounds of salmon. I never even fix that much when I fix it. My dad is diabetic and uses the Vermont Sugar Free syrup and it's 10 calories for 1/4 cup. I'd probably half the recipe (b/c I only cook for 2) and that'd be 10 calories total split between 2 people - NOT a lot!

"www dot maplegrove dot com" will get you to the site for those syrups... Hope this helps!

zeraspride · 06-15-2005, 08:47 AM

Oh Marva, I think this sounds yummy! I have got to try it. I also like your idea of posting a recipe that we think we'd like to try and see if we can South Beach it.

justmarvi · 06-15-2005, 09:41 PM

Thanks for all the input......so I guess the consensus is that we half this and it will be: What are we going to name it? Ready to post it to our Recipe and Menu Ideas thread? If everyone is happy, we'll do it, good job!

Caramelized Salmon - Phase 1 -2-and 3
2 - 4 servings
adjust your calorie count for the sf syrup
according to serving size

About 1 lb of salmon (preferably filets )
1/4 Cup of sugar-free maple syrup~sf pancake syrup (10 calories, divided use)
1/2 Cup lite Soy Sauce
pepper

*****
Place the filets (skinless) in a Ziploc bag and add maple syrup and soy sauce. Let coat and marinade overnight (preferably but the longer the better!).

Preheat the oven 350ºF.

Take out salmon from bag and give them a shake to drain excess marinade. DO NOT PAT THEM DRY! Roll 1 side of the salmon fillets in freshly ground pepper if you'd like.

Place salmon in a cookie sheet lined with foil wrap. Cook for approx. 10-15 min. The maple will caramelize and give the salmon a beautiful deep orange color.

You can have this (if in P2) with some brown rice. If you like, cook the rest of the marinade and pour a bit over rice an salmon. Absolutely incredible! Please note that there is NO salt added to this because of the big amount of soy sauce.

justmarvi · 06-17-2005, 11:12 AM

Soooo, what do you guys think, is this analyzed and ready for press in the Recipe and Meal Idea thread?

Glazed Salmon sounds like a better name for it, imput and suggestions on anything before we call it a done deal, mission accomplished.....pleeaaassse?

zeraspride · 06-17-2005, 12:23 PM

Marva - I agree you should call it Glazed Salmon and I think the recipe is ready for production on our illustrious Recipe thread! So for whatever it's worth, that's my opinion. I gotta buy some salmon so I can try this one out!

justmarvi · 06-17-2005, 09:30 PM

Thanks Lisa, up she goes!

Barb aka BC · 06-18-2005, 11:55 AM

Mmmm. Sounds great! I eat salmon once a week so this recipe will get some use in our house!

06-14-2005, 11:02 PM	#1
justmarvi Very Gabby LCF Member!!! Join Date: Jan 2003 Posts: 3,218 Gallery: justmarvi	Let's Analyze This....... Ever since I found this recipe last week, I've been thinking about starting a thread where we could analize a recipe we weren't sure of, change it where it needed changing to make it good and legal for the SBD. There's no reason for us not to, so why not? I found it on a South Beach Website and they were raving about how good it is and it does sound really good but I'm not sure if we could use this much sf syrup, how often could we eat it, how many of the 75 points would we use, etc. Chime in if you have ideas because we'll all learn....like how many calories per serving would the syrup be.....it doesn't sound like much would adhere to the fish and if we didn't use the leftover marinade, we might could eat it as P1, definitely P2? It sounds like a bigger recipe than I'd like to make, maybe half it? ** About 2 lbs of salmon (preferably filets ) 1/2 Cup of sugar maple syrup~pancake syrup 1C lite Soy Sauce pepper * Place the filets (skinless) in a Ziploc bag and add maple syrup and soy sauce. Let coat and marinade overnight (preferably but the longer the better!). Preheat the oven 350ºF. Take out salmon from bag and give them a shake to drain excess marinade. DO NOT PAT THEM DRY! Roll 1 side of the salmon fillets in freshly ground pepper if you'd like. Place salmon in a cookie sheet lined with foil wrap. Cook for approx. 10-15 min. The maple will caramelize and give the salmon a beautiful deep orange color. You can have this (if in P2) with some brown rice. If you like, cook the rest of the marinade and pour a bit over rice an salmon. Absolutely incredible! Please note that there is NO salt added to this because of the big amount of soy sauce ** The recipe is as I found it. Marva

06-15-2005, 09:41 PM	#6
justmarvi Very Gabby LCF Member!!! Join Date: Jan 2003 Posts: 3,218 Gallery: justmarvi	Thanks for all the input......so I guess the consensus is that we half this and it will be: What are we going to name it? Ready to post it to our Recipe and Menu Ideas thread? If everyone is happy, we'll do it, good job! Caramelized Salmon - Phase 1 -2-and 3 2 - 4 servings adjust your calorie count for the sf syrup according to serving size About 1 lb of salmon (preferably filets ) 1/4 Cup of sugar-free maple syrup~sf pancake syrup (10 calories, divided use) 1/2 Cup lite Soy Sauce pepper ***** Place the filets (skinless) in a Ziploc bag and add maple syrup and soy sauce. Let coat and marinade overnight (preferably but the longer the better!). Preheat the oven 350ºF. Take out salmon from bag and give them a shake to drain excess marinade. DO NOT PAT THEM DRY! Roll 1 side of the salmon fillets in freshly ground pepper if you'd like. Place salmon in a cookie sheet lined with foil wrap. Cook for approx. 10-15 min. The maple will caramelize and give the salmon a beautiful deep orange color. You can have this (if in P2) with some brown rice. If you like, cook the rest of the marinade and pour a bit over rice an salmon. Absolutely incredible! Please note that there is NO salt added to this because of the big amount of soy sauce. Last edited by justmarvi : 06-15-2005 at 09:42 PM.

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06-15-2005, 12:04 AM	#2
Compassionate Senior LCF Member Join Date: Mar 2005 Location: The Bluegrass Posts: 91 Gallery: Compassionate Stats: 195?/195/150 WOE: Atkins Start Date: March 21, 2005	If somebody doesn't get Lindasue over here...I don't know what I'll do! LOL Naw...we can figure this out together. Hum...I have no clue. But if I think of something Marvi...I'll chime in. Wow, the dish looks great. I'll have to make this in phase two (the rice). Thanks for sharing. Blessings, Compassion

06-15-2005, 04:54 AM	#3
Pompom2 Blabbermouth!!! Join Date: Jun 2002 Posts: 7,313 Gallery: Pompom2 WOE: Lower Carb	DH makes a salmon like this but instead of soy sauce he uses dijon mustard. I think 2lbs of salmon is alot so 1/2 cup of SF syrup goes a long way on them. This sounds yummy.

06-15-2005, 07:03 AM	#4
TraciLew Senior LCF Member Join Date: Feb 2005 Location: Virginia Posts: 372 Gallery: TraciLew Stats: 188.5/183.0/145 5'4" WOE: Atkins Start Date: 10/6/08	I agree with Pom - I see this 1/2 cup of syrup going a LONG way on 2 pounds of salmon. I never even fix that much when I fix it. My dad is diabetic and uses the Vermont Sugar Free syrup and it's 10 calories for 1/4 cup. I'd probably half the recipe (b/c I only cook for 2) and that'd be 10 calories total split between 2 people - NOT a lot! "www dot maplegrove dot com" will get you to the site for those syrups... Hope this helps!

06-15-2005, 08:47 AM	#5
zeraspride Very Gabby LCF Member!!! Join Date: Dec 2003 Location: Ohio Posts: 3,075 Gallery: zeraspride Stats: Highest 282.5 CW: 227.8 GW: 160 WOE: South Beach Start Date: 12/01/03 - restart 11/01/08 (down 6.2!)	Oh Marva, I think this sounds yummy! I have got to try it. I also like your idea of posting a recipe that we think we'd like to try and see if we can South Beach it.

06-17-2005, 11:12 AM	#7
justmarvi Very Gabby LCF Member!!! Join Date: Jan 2003 Posts: 3,218 Gallery: justmarvi	Soooo, what do you guys think, is this analyzed and ready for press in the Recipe and Meal Idea thread? Glazed Salmon sounds like a better name for it, imput and suggestions on anything before we call it a done deal, mission accomplished.....pleeaaassse?

06-17-2005, 12:23 PM	#8
zeraspride Very Gabby LCF Member!!! Join Date: Dec 2003 Location: Ohio Posts: 3,075 Gallery: zeraspride Stats: Highest 282.5 CW: 227.8 GW: 160 WOE: South Beach Start Date: 12/01/03 - restart 11/01/08 (down 6.2!)	Marva - I agree you should call it Glazed Salmon and I think the recipe is ready for production on our illustrious Recipe thread! So for whatever it's worth, that's my opinion. I gotta buy some salmon so I can try this one out!

06-17-2005, 09:30 PM	#9
justmarvi Very Gabby LCF Member!!! Join Date: Jan 2003 Posts: 3,218 Gallery: justmarvi	Thanks Lisa, up she goes!

06-18-2005, 11:55 AM	#10
Barb aka BC Blabbermouth!!! Join Date: Jun 2002 Location: Back in BC baby! Posts: 6,786 Gallery: Barb aka BC	Mmmm. Sounds great! I eat salmon once a week so this recipe will get some use in our house!