Ingredients

• 4 (4 oz.) salmon fillets, rinsed and patted dry
• 1 (16 oz.) bag frozen vegetable blend like Baby Corn Blend*
• MAPLE-DILL GLAZE:
• 1 1/2 tsps. Dijon mustard
• 2 tbsps. balsamic vinegar
• 1/4 cup Hungry Jack® Microwave Ready Lite Syrup or Hungry Jack® Microwave Ready Regular Syrup
• 1/2 tsp. finely minced garlic
• 1 tsp. dill weed
• 1/2 tsp. salt
• 2 tbsps. Crisco® Puritan Canola Oil with Omega-3 DHA

Instructions

1. WHISK together mustard, vinegar, syrup, garlic, dill weed and salt in small bowl. Gradually whisk in oil. Place 3 tablespoons glaze in a resealable food storage bag with salmon. Marinate 1 hour in refrigerator.
2. BRUSH grill pan with oil and heat over medium-high heat. Once grill is hot, place fillets, skin side up, in pan. Cook 10 to 12 minutes, turning once or until fish is opaque throughout. Place 3 tablespoons glaze in a small bowl. Brush the fillets with glaze during the last few minutes of cooking.
3. COOK vegetable blend according to package directions. Drain if necessary. Divide vegetables evenly onto 4 dinner plates. Center fillets over vegetables. Serve drizzled with remaining warmed glaze.