Pure Maple Syrup Glazing

by Joanne on October 21, 2009

For the past 3 weeks, Ted has added Pure Maple Syrup to the grocery list because he was running low.  He has waffles almost every morning and uses about 2 TBS per morning.   Two weeks in a row, I bought Pure Maple Syrup and when I saw it on the grocery list the THIRD week, I was beginning to wonder if I was losing it or Ted was inhaling the sweet, nectar.  It turned out that Ted was looking in a different cupboard than where I was putting the syrup, consequently thinking that I kept neglecting to buy it.  AS IF!

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We have extra 100% Pure Maple Syrup on hand and tonight I used it for a special fish dish.

What a difference between pure maple syrup and that colored corn syrup stuff.  It works so well as a glaze for meats and fish.  The following recipe uses pure maple syrup on that healthy fish known as Salmon.

 

 

 

 

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Maple Glazed Salmon – Serves 4

  • 1/4 cup Pure Maple Syrup
  • 1 TBS lemon juice (my old standby when cooking fish  )
  • 2 TBS Soy Sauce
  • 2 tsp Mustard
  • 1/2 tsp ground ginger
  • 1 1/2 lbs Salmon fillet – cut into 4 pieces / serving sizes
  • 1 scallion, chopped (use this to top plated fish)

Mix all the ingredients together except the fish and the scallion.

Place the fish in a ceramic dish

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and cover with SOME of the marinade – reserve about 1/4 cup  to use over plated fish. 

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Let the salmon marinate for about 20 – 30 minutes in the refrigerator while you prepare a scrumptious veggie to go along side this wonderful main course.

Preheat the oven to 425 F.   Remove the fish to a baking dish and place into the oven for approximately 15 minutes (10 min. per inch of  the height of fish * Canadian cooking rule).  Baste the fish after 5 minutes with marinade. Baste again after 10 minutes.  Fish is cooked when it flakes easily.

Drizzle the plated fish with some of the reserved marinade and sprinkle on some chopped scallions. 

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Here’s some fishy facts about Salmon:

1.  Biological Protein Value = 72% (The biological protein value is the quality and quantity of protein in a food source that is useful to the human body.  e.g. egg yolk = 95%. whole egg = 94%. egg white=83%)

2. Blueback/Red Salmon has the highest fat content and is the most expensive. Lower quality options include sockeye, chinook, king, and the lowest quality is Pink.

3.  1/2 cup of Salmon contains more grams of protein than 2 lamb chops…. so don’t eat lamb!

4.  Total fat in 3 1/2 oz is approx. 8.6 g which is about equal to 3 1/2 teaspoons of fat.

But what about dessert?….

If you want to make an easy dessert, also using maple syrup, here is a great tasting cake suggestion.

Use a simple white cake mix.  Follow the directions as written on the box except in place of water, use 1 cup of milk and the rest (prob. about 1/3 cup) water.   Add 2 TBS pure maple syrup to the batter.  Bake as directed for a 11 x 13 sheet cake.

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Make it festive by cutting it the shape of candy corn and decorate.

Are you ready for Halloween?

Joanne

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1 Comment

  • At 2009.10.22 10:24, Nancy Jean said:

    This salmon dish looks wonderful, Joanne. We brought back a large bottle of pure maple syrup from Vermont and I can’t wait to try this recipe. One question tho – – do you have a favorite soy sauce that you use? I find most of them to be incredibly salty…

    thanks for any help you can give!

    nj

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