Maple and Fresh Ginger Glazed Salmon

I have to admit, this is one of those dinners that just happened.  I stopped at my favorite fish market, Gemini Fish Market, and grabbed what Fishmonger Jim calls “springer salmon” which is actually spring Columbia River King.  It’s a divine spring salmon that has the highest amounts of omega oils and is extra rich and delicious. 

On the way home I was thinking I’d just throw it on the grill with a little lemon, salt and pepper.  Salmon is delicious simply grilled, but I was in the mood for something more than just plain salmon.  So I rummaged around my pantry and my frig and came up with Vermont maple syrup and fresh ginger.  I wanted to keep things simple and not add too many ingredients, not to mention, I was in a bit of a rush to get dinner served.  And honestly, a great piece of salmon doesn’t need too much fuss, especially if it’s being grilled. 

I sprinkled the salmon with lemon juice, salt and pepper and then heated some maple syrup and fresh ginger on the stove.   A little basting while the salmon was cooking and then a little drizzle of the gingered syrup over the top when it was done.  Fabulous and Simple!  Yes, you could always jazz up the glaze with a little soy sauce, dijon mustard, five spice powder, or even a few tablespoons of brandy.  However, for something quick, this simple little glaze did the job.

Have fun experimenting with the glaze, or just keep it simple.  Either way, it’ll compliment your grilled salmon and make dinner a snap.  Happy Cooking!

Ingredients

1 lb fresh Salmon

1/2 cup Vermont maple syrup

1/2 teaspoon grated fresh ginger (or more if you like)

Squeeze of lemon

Salt and pepper

Options:  dash of soy sauce, 1/2 -1 teaspoon dijon mustard or 1/2 teaspoon five spice powder, or a few tablespoons of brandy

Directions

Preheat the grill to 400F.

In a small pan heat the maple syurp and ginger to a slight simmer.  Transfer half the glaze to a bowl for serving with the salmon and use the other half to baste the salmon while grilling.

Sprinkle the salmon with a squeeze of lemon juice, salt and pepper.  Grill the salmon skin side down or on a piece of foil.  While the salmon is cooking, brush with the glaze several times.  Turn the heat to medium if necessary and grill until the salmon reaches your preference of doneness.  Most Chef’s prepare salmon with the center still very pink, however, I like my salmon fully cooked. 

When the salmon is done, transfer to a plate and drizzle with a little more glaze.  Serve with a mixed wild rice or white rice and grilled, roasted or stir fried mixed seasonal veggies.  Enjoy!

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