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