Salmon. Sure, it's fine...who am I to judge a superfood? I've never ordered it in a restaurant. {I will only pay more than it costs to make something myself if I really like it.} In fact, I’ve never even cooked it. {‘Til now.} We eat plenty of seafood, but I tend to favor shellfish. Scallops, shrimp, and even lobster are all regulars on my menu. And when it comes to fish fish, swordfish and tuna are the ever-trusty standbys.
Earlier this week, a great sale on wild caught sockeye salmon caught my eye, and immediately I recalled a maple-glazed salmon dish I saw on a menu recently. The keyword here is maple, folks. Right now I'm all about irresistible fall flavors, and maple is a close second to my beloved pumpkin. So I decided to give it a try.
The marinade I threw together was simple – chances are you have all of the ingredients already. I served it up with some roasted veggies and gingered quinoa for a quick, super-healthy weeknight dish. Don’t forget! The heart healthiness wouldn't be complete without a glass of red wine!
Salmon, bring your friend Maple and you’ll be welcome on the menu anytime!
Maple Glazed Salmon
Ingredients:
1 lb Salmon
1/3 c maple syrup (I know recipes always call for “Grade B,” but I am cheap. I used store brand maple syrup -lite, no less- and it worked just fine.)
3 Tbs low sodium soy sauce
2 cloves fresh minced garlic
Black pepper to taste
Ground ginger to taste
Directions:
In a small bowl, whisk together syrup, soy sauce, garlic, pepper and ginger. All of my measurements are approximate, and you may want to alter them to suit your tastes. Line a baking dish with foil and coat with cooking spray. Place the salmon, skin side down {if you buy it skin-on} in the baking dish. Pour marinade evenly over the salmon. If you have time, cover it and pop it in the fridge for a bit. When it’s time to cook – heat the oven to 400. Cook uncovered about 10-12 minutes, flipping once. You’ll know it’s done when you can easily flake it with a fork.
Ingredients:
1 lb Salmon
1/3 c maple syrup (I know recipes always call for “Grade B,” but I am cheap. I used store brand maple syrup -lite, no less- and it worked just fine.)
3 Tbs low sodium soy sauce
2 cloves fresh minced garlic
Black pepper to taste
Ground ginger to taste
Directions:
In a small bowl, whisk together syrup, soy sauce, garlic, pepper and ginger. All of my measurements are approximate, and you may want to alter them to suit your tastes. Line a baking dish with foil and coat with cooking spray. Place the salmon, skin side down {if you buy it skin-on} in the baking dish. Pour marinade evenly over the salmon. If you have time, cover it and pop it in the fridge for a bit. When it’s time to cook – heat the oven to 400. Cook uncovered about 10-12 minutes, flipping once. You’ll know it’s done when you can easily flake it with a fork.
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