salmon with maple syrup glaze
Thu, 6 November, 2014
Salmon is pretty versatile and can happily take various treatments. With all the cooking techniques I find the timing is the trick, you want the fish to be just ever so slightly translucent in the middle, flavoursome and moist, never dry.
And now for the flavours – you might think anything goes with salmon but does it? Certainly sweet. Certainly sour. Spicy – I’m not so sure. But here comes garlic in the salmon marinade – garlic??? With fish??? Second worse only to topping fish with cheese!!!
Ah, but wait – I’ve cooked salmon with blue cheese, I’ve tried it with parmesan topping and it works fine. White fish fillets, bream or bass, are gorgeous baked under a blanket of spinach and blue cheese and let’s not forget plaice or sole or cod goujons – they won’t take offence to a cheesy breadcrumb coating, I promise.
What goes with what and what doesn’t is an area full of surprises – have you ever tried sliced cucumber with honey? No? You haven’t lived.
And so I thought I’d let the garlic have a play around with the fish. The result – delishhh. Less is more though, mind, just a touch of garlic will do and no hiding the fact that the main hero was the maple syrup.
salmon with maple syrup glazeServings: 2Time: 15 minutes plus marinating
- 2 salmon fillets, about 1 ½ inch thick, skinned
- 4 tbsp maple syrup
- 2 tbsp soya sauce
- a small clove of garlic, pressed
- black pepper
1. Mix all the marinade ingredients and pour over the salmon. To let the flavour permeate better, jab the fillets with a pin or a thin skewer in several places and place the salmon with the liquid on a length of cling film. Wrap it well and rub the marinade into the fish through the foil. Refrigerate for at least an hour.
2. Preheat the oven to 200C/400F/gas 6.
3. Unwrap the fish, brush off any bits of garlic and place the fillets on a baking tray. Bake for 9-12 minutes (for the above thickness of the fillets, a couple more minutes if much thicker). Halfway through the baking spoon a little of the leftover marinade over the fish and squeeze a little lemon juice.