Wednesday Food Fest:: Maple Glazed Salmon
Did I mention the copious (compared to how much I normally have) amounts of maple syrup I brought home from Fitbloggin? Thanks to Pure Canadian Maple Syrup ‘s samples and Michelle collecting as many samples as possible from the Natural Food Expo happening at the same time in our hotel I have quite a lot! I’m not complaining that’s for sure!
So imagine my glee whilst scrolling through my emails when I found this recipe. I knew immediately I had to make it!
SOY MAPLE GLAZED SALMON
Ingredients (in case it’s not clear, this isn’t my recipe, it’s from Foodily.Com via WebMD)
1 cup maple syrup
1/2 cup low-sodium soy sauce
3 cloves garlic, finely chopped
2 tablespoon ginger , peeled and grated fresh
2 tablespoon Asian fish sauce, optional
1/4 teaspoon chili flakes
6 fillet salmon, 4-6 ounce each
salt and pepper, to taste
As you know I’m kind of a free for all cook, so I added MORE garlic and definitely used some fish sauce. My salmon fillets were somewhere between 160-175g (which, to be honest, is a bit much, I try to shoot for 120-150g max)
1) Combine the first six ingredients in a medium-sized pot and bring to a simmer for about 15 minutes, or until the sauce has thickened and has the same consistency the maple syrup had.
2) Cool the marinade to room temperature (you can make this in advance). Put the salmon in a small container and pour half the marinade over it, making sure the salmon is submerged. Save the rest of the marinade for a glaze.
3) Marinate the salmon in the fridge for at least 20 minutes, preferably 1 – 2 hours.
4) Preheat the broiler. Take the salmon out of the marinade and blot it dry with paper towels. Discard the marinade. Put the salmon on an oiled broiler pan if you have one; an oiled baking sheet will also work just fine.
5) Put the salmon under the broiler 5 to 6 inches from the heat source. Broil for about 4 minutes on each side, until the salmon is just cooked through and golden brown on top. Be careful—it does like to burn.
6) In the meantime, gently heat up the remaining glaze.
To check if the salmon is done, stick a pointy knife into the center of the thickest fillet, then touch the tip of the knife. If it’s warm, the salmon is ready.
Scatter some herbs on a platter, put the salmon on top, and drizzle with the warm maple soy glaze.
I did marinate for around 1 hour.
I didn’t really use a broiler pan, I just put the salmon fillets in a pan in the oven and kept and eye out on them so they didn’t burn.
I didn’t “scatter” anything – I steamed some broccoli and made some basmati rice to go with the salmon.
I did not discard the glaze liquid – it was so tasty that I put a bit more on top of the salmon and over the broccoli and rice.
If you like salmon and want another reason to dip into your maple syrup, definitely try this one – it’s a definite winner at my house!
What do you usually use maple syrup on or in? Have you ever thought to use it on something other than on pancakes or in oatmeal?
OM NOM NOM.
I’m so jealous; maple syrup is so expensive here, and the cheaper stuff is maple syrup mixed with carob syrup. :( I COULD get my little sister and brother-in-law to ship me a boxload of tins over from Montréal, but the shipping cost wouldn’t be worth it.
But oh, my god, this recipe just sounds DIVINE. I think I’ll be getting some salmon fillets and trying this out. *_*
Also, because I just saw the question under your delicious-looking final photo: I have a recipe called, perhaps not shockingly, “Maple Syrup Chicken” from Cook Yourself Thin Quick and Easy, which is effing delicious. I need to put it up on my blog soon. It’s maple syrup and soy sauce and nutmeg and paprika and lemon juice and garlic and chilli flakes and stuff as a marinade sauce with chicken. Delicious.
Maple syrup = not just for pancakes!
yum Tracy! that sounds similar to this recipe! thanks for posting that, I’m going to try it!!
same here Tracy, it’s really expensive :( but as I said to Suzy, try halving the marinade if you can get your hands on some maple!
LOVE maple syrup! How couldn’t I, being born and raised in Quebec, the biggest producer of maple products in the world….had nothing but growing up! Your recipe sounds lovely but i think i’d probably add a squeeze of lime juice in the mix…i eat loads of salmon and make something similar, though use dark brown sugar instead of maple syrup in there…have to tell you, i find it so expensive over here that i don’t think i’d use an entire cup in a marinade as the flavour will be masked to a large extent by the other ingredients in there….when i use maple, it’s in it’s purest form….like on waffels/pancakes where it’s the star of the show! Yummmm!
Suz I have a tiny bottle I bought at Food Village in Schiphol, it was almost €10! So trust me, normally I wouldn’t just go using a ton of maple on anything here! I was extremely excited to get not 1 but 2 bottles (1 found in my bag in customs at Kastrup, woops!), but also a little jug from Michelle (officially Vermont Maple but, again, not complaining!) so I am set for a little while in any case. I think you could definitely cut down the marinade even to half if you wanted to try the recipe as there was quite a lot left over.
I think I need to make some GF pancakes now…
Oh dear lord I need to make this. I tried my maple syrup in cottage cheese, but it wasn’t the best. Instead, I’ll have to use it in dishes like this! :) But remember to ration your syrup, we can’t just go sending you a bottle every month. Unless you send some meat sticks…
Oh I know I have to ration! It’s not going to last forever! I also tried it in cottage cheese with some almonds and it was ok but not a party in my mouth for sure. And don’t worry Michelle, you will get your meat sticks… hahaha!
Darn. I’m jealous of your maple syrup swag. I got none at all.
That salmon recipe seriously looks amazing. I need me of salmon!!!
Josie how did you end up with none???
I’m not a salmon fan but I know a LOT of people who would love this!
I love salmon! We eat it once a week. I tried to do something similar once but the recipe called for broiling it and it was a total disaster! I wish I could find a recipe like this that won’t make my salmon charred…. :)
do you think if you used a roasting pan it would help? maybe protects it from bursting into flames a bit?