Of all the fishies in all the sea, salmon is by far my favorite, whether it be poached, baked, fried or served raw in sushi. Salmon is a mythical creature that is high in protein, omega-3 oils and filled with ‘good fats’. It is also one of those foods that really needs very little added to it to taste delicious, even just a knob of butter and a bit of salt and pepper can make this a great dish that can be enjoyed with practically any side.
I felt like making something a little richer tonight and thought I would try making a maple marinade for the very first time. It was the perfect addition to complement my salmon’s naturally delightful flavor without overpowering it. My boyfriend also loved it. I knew he would anyway. His love for sweet flavors is enough to rival a 5 year old.
One tip I have when it comes to salmon and all other fishies, is not to overcook it. This is a very common mistake and often results in a dry, empty, chewy depressing affair that only serves to remind you of how perfect a fishy experience it could have been. An important thing to remember is that fish continues to cook even after it is taken off the heat. Taking it out of the oven a few minutes before it is ready would normally result in a succulent moist just cooked fillet by the time it reaches the table. Another sign is take the salmon off the heat as soon as you see the white protein start to develop on the surface.
Maple Glazed Salmon with Creamy Mashed Potatoes (2 servings)
- 2 salmon fillets
- A pinch of salt and pepper, to taste
- ¼ cup maple syrup
- 2 tbsps. soy sauce
- 1/2 tsp. crushed garlic or 1 garlic clove
- Mix the maple syrup, soy sauce and garlic in a bowl. Refrigerate the salmon in the mixture for approximately half an hour.
- Preheat the oven to 400 °F.
- Place the salmon with mixture on a baking tray covered in foil and sprinkle with the salt and pepper. Cover the baking tray with more foil and then pop it into the oven!
- Bake the covered salmon in the oven for about 15 minutes or until it flakes easily.
- This is great served with creamy polenta, mashed potatoes or even plain rice.