By From the Heart | Carol Jessen-Klixbull |Taste of the Diocese
This is the third and final in a series.
Meandering through memory lane earlier this month inspired me to bring back three salmon recipes from “Food, Faith and Fellowship,” a food blog I wrote for The Visitor from August 2010 to December 2012.
This Maple Salmon recipe is a favorite that I shared with my readers on March 22, 2012. The others are Honey-Orange Marinated Salmon and Pecan Crusted Salmon.
1/4 cup maple syrup
2 tbsp. soy sauce
3 cloves garlic, minced
1/4 tsp. garlic powder
1/8 tsp. ground black pepper
1 lb. salmon
In a small bowl, mix the maple syrup, soy sauce, garlic, garlic powder and pepper.
Spray a shallow baking dish with no-stick spray. Place the salmon in the dish and coat with the maple syrup mixture. Cover the dish and marinate the salmon in the refrigerator for 30 minutes, turning once.
Preheat the oven to 400°F. Place the baking dish in the preheated oven and bake the salmon for 15 to 20 minutes, or until it easily flakes with a fork.
Yield: 4 servings
A note from Sheila: This easy recipe been a family dinner favorite since the day I discovered it. I’ve served the salmon the next day as an appetizer, on crackers and in salads but it’s so good that we rarely have any left over.
A note from Carol: I wanted to prepare this special recipe for dinner recently but found that there was no time to marinate the fish. So, I prepared the marinade and put it in a baking dish, placed the salmon (skin side down) in the marinade, poured several spoonfuls of it over the topside of the fish and set the dish in the preheated oven. When it was finished baking I again poured several spoonfuls of the marinade — which had reduced beautifully — over the salmon again. I served the fish and the rich-tasting marinade, which I then called a “sauce,” together and it was fabulous!