Mother Earth Living

Maple-Glazed Salmon

Sweet and tangy, this maple glaze tastes great with salmon.
By Tim Herd
March Web 2011
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With Maple Sugar you'll learn to identify various kinds of maple trees, discover how to tap your own trees, make your own syrup, and whip up tempting recipes for old-fashioned treats featuring maple syrup.
Photo Courtesy Storey Publishing


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The following is an excerpt from Maple Sugar by Tim Herd (Storey, 2011). The excerpt is from Chapter 7: Maple Delights. 

Maple-Glazed Salmon
Yield: 4 servings 

For the glaze: 

2  tablespoons maple syrup
1 1/2  tablespoons apple juice
1 1/2  tablespoons fresh lemon juice
2  teaspoons hoisin sauce
1 1/2  peeled and grated teaspoons, fresh ginger
1 1/2  teaspoons Dijon mustard
1/4  teaspoon five-spice powder

4  (6-ounce) salmon fillets (about 1 inch thick)
Cooking spray

1. Combine ingredients for the glaze in a large ziplock plastic bag or lidded container large enough to hold the fish.

2. Add salmon to the bag or container; seal. Marinate in refrigerator for 15 minutes.

3. Preheat broiler while salmon is marinating.

4. Remove salmon from the bag, reserving marinade. Place salmon fillets, skin side down, on a broiler rack coated with cooking spray.

5. Basting salmon occasionally with the reserved marinade, broil for 12 minutes or until the fish flakes easily when tested with a fork.

Excerpted from Maple Sugar (c) by Tim Herd, used with permission from Storey Publishing. 

For more maple recipes, read the article "Cooking and Baking with Maple Syrup, An All-Natural Sweetener."








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