It’s been about a year and a half since the last time I was actively blogging. A lot has changed since then:
Our daughter is now 2 and a half years old, and attending pre-school part time, we moved into a bigger home and have had enough land to have fun on the riding lawnmower, happy we have a snowblower and curse the leafblower.
I contemplated renewing this whole blog thing, but I am glad that I did. I have a lot in store and I am excited to share it all! With that said, I bring you this recipe adapted from my girlfriend. We’ll call her JZ. I trust her judgement when it comes to recipes, because she is the type of mom and woman who really doesn’t play around! I changed a few things in the recipe she shared. Feel free to experiment, but this is a really great weeknight meal and can double as an impressive main dish for a holiday or lunch/dinner party.
Maple Glazed Salmon
1.5 pounds Salmon fillet, skinned.(I show you how, here: How to remove the skin of a salmon (or similar fish)
1/2 c Pure maple syrup ( try not to substitute if you can avoid it -it does make a difference)
1/2 c Low sodium soy sauce
1 Tbsp Toasted sesame oil
1/4 C Vegetable stock
1 Tbsp Minced ginger (photo below of what I recommend)
1 Tbsp Minced garlic
1 Tbsp Sesame seeds
1. Marinate the salmon in everything listed above for 30 minutes.
2. Grab a pan that would hold the fillets without overcrowding them. Wrap it well in foil (to avoid a messy cleanup) Arrange the fillets and pour a bit of the marinade over. You are looking for the fillets to be covered, but not for them to be sitting in a pool of marinade.
3. If your oven has a low, med, high function for the broiler – choose low and cook until the salmon has a medium brown caramelization on top and flakes with a fork. If your oven doesn’t have that function, cook it for about 10 minutes at 350F and then put it under the broiler under medium brown (watch it closely!)