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Maple Syrup Cookbook

SALMON CERTAINLY DOESN’T NEED much adornment, but a sauce or a salsa just seems to bring out the flavor of the fish. When I’m planning what to dress it up with, I’m torn between a simple Maple Glaze (page 111), Pineapple Salsa (page 89), or Mango Salsa. Sometimes I just let the greengrocer decide: If
there isn’t a beautiful, ripe pineapple or mango, it’s the glaze. If both are available, well, sometimes I make two kinds of salsa and eat the fish with a little bit of each.

YIELD: 4 servings

Posted by Storey Publishing Published See Storey Publishing's 42 projects » © 2023 Ken Haedrich / Storey · Reproduced with permission. · Excerpted from The Maple Syrup Cookbook (c) Ken Haedrich. Photograph by (c) Michael Piazza Photography. Used with permission of Storey Publishing.
  • Step 1

    FOR THE SALSA: Combine the mango, jalapeno, scallions, lime juice, and maple syrup in a small bowl. Refrigerate, covered, to allow the flavors to blend. (The salsa will keep for up to 2 days, refrigerated.)

  • Step 2

    FOR THE SALMON: Preheat the grill to medium-high (or preheat the broiler).

  • Step 3

    FOR THE GLAZE: Whisk together the oil, maple syrup, mustard, lime juice, gingerroot, and garlic. Set aside.

  • Step 4

    For salmon fillets, brush or spoon the glaze heavily over the flesh and set aside for 5 to 10 minutes. (If you’re using steaks, coat both sides and set aside.) Grill the salmon skin side down for 4 to 5 minutes, then carefully turn and grill another 4 to 5 minutes, until done. Thicker salmon steaks will require 2 to 3 minutes longer than fillets. To oven broil, line a rimmed baking sheet with foil and coat with a little oil or nonstick cooking spray. Place the salmon on the foil — skin side down for fillets — and broil 4 to 5 inches from the heat. Fillets should take about 7 to 8 minutes, steaks a couple of minutes longer.

  • Step 5

    Transfer the salmon to a platter or dinner plates, spoon
    the salsa over it, and serve.

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