Mr. Salmon, Met a Sugarmaker

Going to the Fair. Said Mr. Salmon

To the Sugarmaker “Let me Use your ware”

The result:  SIMPLE SALMON!

(Two Easy Does It Mapleicious Salmon recipes)

One Glazed and Oven Baked by Betty Ann Lockhart

What You Need

4 Individual size portions of salmon filets

½ cup balsamic vinegar

½ cup pure maple syrup, Dark, Robust or Very Dark, Strong

1 teaspoon minced garlic

A sprinkling of sea salt or kosher salt

Freshly ground cracked black pepper

Fresh dill sprigs (optional)

How To Do It

Preheat the oven to 450⁰

Line a baking pan with aluminum foil.  Spray the pan with cooking spray, or lightly coat with oil.

Mix together the maple syrup, balsamic vinegar, and garlic in a small pot and simmer gently, reducing the volume by half, producing a glaze.

Arrange salmon filets, skin side down, on the pan.  Brush the filets with the glaze. Sprinkle with the salt, and grind pepper lightly over the top.  Bake for 10 minutes.  Brush again with the glaze, and continue to bake until the fish flakes easily.  Using a wide spatula, transfer the filets to the serving dish, and garnish with fresh dill (optional).  Rice (try mixing a couple of teaspoons of the glaze in with plain rice before serving for extra flavor)  and a green vegetable – asparagus in spring - round out a Simple 

Salmon dinner.  The maple glaze – so simple – and so delicious!

One Pan Sautéed and glazed by Ruth Goodrich

What You Need

1 Salmon fillet

1 small onion, diced

Butter or olive oil

Maple syrup, ¼ - ½ cup

Seasonings

1 cup Rice

3 cups Water

How To Do It

Boil rice in water until done, set aside, keep warm

In frypan, melt butter or warm olive oil.  Saute onions till transparent and golden, set aside

Place Salmon Fillet in pan and cook till ½ done, adding your favorite seasonings

Flip fillet and add onions on top, pour maple syrup over fillet and simmer over medium heat, basting the fillet with the syrup and onions until liquid is reduced and fillet is fully cooked.  Place warm rice on a [plate and serve the fillet on the rice.

May 2015