Sunday, February 12

Maple Glazed Salmon

Before the holidays I mentioned a cooking class that the Royfriend and I took with some friends.  We made a delicious sweet potato hash among other things like Gruyere fondue and pumpkin donuts with a chocolate dipping sauce.  This is the salmon that we made during the class, it's supposed to go on top of the sweet potato hash. 


It's covered in a fragrant maple and soy glaze that's incredible!


Not too sweet, not too salty.  Lots of flavor with the inclusion of garlic and fresh rosemary.  And definitely my new favorite salmon recipe.  It was one of those meals where the dinner table conversation was continuously interrupted by "this is so good...." "...amazing..." and "new. favorite. meal.".  Both of us remarked several times that this was better than we remembered. 


It's crazy easy to make.  Most of the ingredients are things you've already got in your pantry.  Just dump them in a small pot, heat to a boil, and let it simmer for 10 mins to reduce.  Then brush it on the salmon and bake.  Because I like to make my fish fresh each night, I have the fish monger wrap the 4 fillets separately into 2 packages.  Then I split the sauce in half and reheat it before glazing and baking the salmon on night 2.

The original recipe includes fresh grated ginger and a paste of roasted garlic.  Because I'm lazy I omitted the ginger and just used minced garlic instead of the roasted garlic paste.  Survey says that you can't tell and the modifications work just as well.  Do whatever works for you.

I served this with a side salad and some roasted asparagus sprinkled with fresh Parmesan Reggiano cheese.  Very good - out of 3 possible stars, it got 4!


Maple Glazed Salmon
4 servings, 20 mins active, 30 mins total

1/2 cup cooking grade maple syrup
1 Tbsp ginger, freshly grated (I omitted this)
2 Tbsp lemon juice
1 Tbsp soy sauce
1 Tbsp dijon mustard
3 cloves roasted garlic, smashed into a paste (I minced 3 cloves garlic instead)
2 tsp rosemary, finely chopped
salt and pepper to taste
4 5-6 ounce salmon fillets, boneless and skinless

Mix together maple syrup, ginger, lemon juice, soy sauce, Dijon mustard, garlic, and rosemary in a saucepan and bring to a boil.  Reduce the heat to a simmer and cook until thick and glazy, about 10 minutes.

Place the salmon fillets on a parchment-lined baking sheet and season with salt and pepper to taste.   Generously brush the tops of the fillets with the maple glaze and roast in a 375 degree oven for 12-15 minutes.  Baste the fillets with additional glaze while they are roasting.  Serve immediately.

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