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Blog Posted in avatar   Chanah Rubenstein's Blog

Maple Glazed Salmon

By Chanah Rubenstein
Posted Aug 28, 2011 in Food
This recipe is one of the most favoured of dishes we make for guests. It’s very sweet and there are never any leftovers. Those who don’t usually like fish, enjoy this dish. I like to think of it as being oh-so-Canadian.
Because food eaten during the Jewish New Year (it’s next month) are usually very sweet, we tend to serve it during Rosh Hashanah (the Jewish New Year), but I was craving something sweet now. It’s something we only make a couple times a year, mainly because if you use real maple syrup (we do and it’s definitely worth it!), it can get expensive. It’s not for the light hearted and those who are watching their sugar intake need to be aware of the fact that the sugar content is very high.
1 cup pure maple syrup
2 Tbsp. fresh ginger, peeled and grated
4 Tbsp. lemon juice
3 Tbsp. soy sauce
1 ½ tsp. garlic, minced
Cooking spray
Kosher salt to taste
Freshly ground black pepper to taste
2 ½ lbs. salmon fillet with skin
*just a few notes about what I do: I use minced ginger you buy in a jar as opposed to fresh and I’m generous with the garlic. We’ve tried both sockeye salmon and steel-head salmon and you’re better off using steel-head. Not only is sockeye salmon more expensive but it also has more flavour than steel-head, which doesn’t mesh well with the strong flavours of the sauce – go with the blander salmon, it works better.
Preheat the oven to 350˚
Maple Glaze: combine maple syrup, ginger, 3 Tbsp. of the lemon juice, soy sauce and garlic in small saucepan. Simmer until reduced, about 30 minutes. Remove from heat and cool.
Coat a glass baking dish with cooking spray. Place salmon, skin down, and season with salt and pepper. Cover the salmon with half of the maple glaze. Bake, uncovered, until cooked through, about 20-30 minutes
Reheat the remaining glaze over low heat. Stir in 1 Tbsp of the lemon juice. Transfer salmon to a serving platter and drizzle with the glaze.
Serves 8
I served this with a spinach salad equipped with red onions, strawberries, cherry tomatoes, dried cranberries and pine nuts. I used a homemade, fruity, alcoholic-based salad dressing. Yep, it was a super-sweet meal! Like I said - not for the light hearted – and only enjoyed a couple times a year.

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