MAPLE SALMON
This is the best and most delicious salmon recipe, and very easy to prepare. I love maple in everything and put this together one night. My husband totally loved it; he did not like salmon that much until he had this.
Provided by STARFLOWER
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 1h
Yield 4
Number Of Ingredients 6
Steps:
- In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and pepper.
- Place salmon in a shallow glass baking dish, and coat with the maple syrup mixture. Cover the dish, and marinate salmon in the refrigerator 30 minutes, turning once.
- Preheat oven to 400 degrees F (200 degrees C).
- Place the baking dish in the preheated oven, and bake salmon uncovered 20 minutes, or until easily flaked with a fork.
Nutrition Facts : Calories 264.8 calories, Carbohydrate 14.1 g, Cholesterol 67 mg, Fat 12.4 g, Fiber 0.1 g, Protein 23.2 g, SaturatedFat 2.5 g, Sodium 633.1 mg, Sugar 11.9 g
MAPLE CURED SALMON
Salmon is probably my favourite fish & I'm always looking for new ways to prepare it. This recipe came from the Maple Restaurant in Halifax Nova Scotia & was created by Michael Smith (Chef At Large on the Food Network). Note overnight marinating is required!
Provided by CountryLady
Categories Canadian
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Whisk syrup and salt in small bowl until well combined.
- Place salmon in a container just big enough to hold them in a single layer.
- Pour syrup mixture over top, cover tightly and refrigerate overnight.
- Remove salmon from the brine and place on a roasting rack.
- Let it drain briefly; bake in a preheated 400F oven for 5- 7 minutes (depending on the thickness of the fish).
- To judge doneness, squeeze the fish or prod with a thin-bladed knife.
- The flesh should just begin to flake and will be moist and juicy inside.
- Meanwhile, place Chardonnay, mustard and cream into a small pot and bring to a boil; reduce heat and simmer for 8- 10 minutes to allow liquid to reduce and sauce to thicken.
- Reserve& keep hot while the salmon cooks.
- Just before serving, add the chives and swirl to combine.
SALT CURED MAPLE SALMON
This dish is best served cold on top of a dill crème fraiche with fried capers on French bread.
Provided by Mary Jenny
Categories Low Cholesterol
Time 15m
Yield 25 serving(s)
Number Of Ingredients 7
Steps:
- Mix all dry ingredients together in a mixing bowl until completely combined.
- Coat salmon in cure, and reserve 40 per cent of mixture.
- Lay salmon skin side down on a baking sheet with half of remaining cure underneath.
- Mix in maple syrup to remaining cure and coat exposed salmon in wet cure.
- Wrap tightly in cellophane and leave in refrigerator for three days.
- Flip salmon once every 24 hours for best results.
- Once salmon is cured, rinse cure off well and slice salmon thinly and on a slight bias.
Nutrition Facts : Calories 188.3, Fat 2.3, SaturatedFat 0.5, Cholesterol 18.4, Sodium 15537.5, Carbohydrate 35.2, Fiber 3.4, Sugar 26.8, Protein 9.6
SALMON CURED WITH DILL AND PERNOD
Provided by Ina Garten
Categories appetizer
Time P2DT15m
Yield 20 to 30 servings
Number Of Ingredients 19
Steps:
- Cut the salmon fillet in 2 pieces crosswise and place one piece in a deep dish, skin side down. Combine the salt, sugar, peppercorns, and fennel seeds in a small bowl. Wash and shake dry the dill and arrange it over the fish. Sprinkle dry mixture evenly over the dill and salmon. Add Pernod over the top of salmon. Place the other piece of salmon over the dill and spices, skin side up. Cover the dish with plastic wrap or aluminum foil. Place a smaller dish on top of the plastic wrap and weight it with heavy cans. Refrigerate the salmon for at least 2 to 3 days, turning it every 12 hours and basting it with the liquid that collects.
- To serve, lay the salmon fillets flat on a cutting board and scrape off most of the dill and spices. Slice with a long, thin knife, as you would for smoked salmon. Lay the slices of bread on a cutting board, spread with the Gravlax Sauce, and place a slice of salmon on top, covering the bread completely. Cut each bread slice in half, decorate with a sprig of dill, and serve at room temperature.
- Whisk together the Dijon mustard, honey mustard, whole-grain mustard, ground mustard, sugar, and vinegar in a medium bowl. Combine the olive and grapeseed oils in a small measuring cup. Slowly add the oil mixture to the mustard mixture, whisking constantly, until emulsified. Stir in the dill and salt.
MUSTARD-MAPLE ROASTED SALMON
Cilantro adds a nice note of freshness. If you don't like cilantro, you can use dill or parsley instead. This is super easy, but you can even prep the salmon ahead, coating it with the mix, and just pop it in the oven when ready to eat.
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F. Line a rimmed baking sheet with aluminum foil.
- Mix together the mustard, 1 tablespoon of the cilantro, the mayonnaise and maple syrup in a bowl. Put the salmon fillets on the baking sheet and sprinkle with 1/4 teaspoon each salt and pepper. Spread some of the mustard mixture evenly over each fillet.
- Bake until just cooked through, 10 to 12 minute. Sprinkle with the remaining 1 tablespoon cilantro and serve.
PEPPER-CRUSTED MAPLE-GLAZED SALMON
Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment
Categories main-dish
Time 41m
Yield 4 servings
Number Of Ingredients 5
Steps:
- In a re-sealable bag or a small deep bowl, mix maple syrup and soy sauce. Arrange fillets so that marinade completely covers fish. Marinate in the refrigerator for as long possible (a minimum of 4 hours, but ideally 24 hours to do it justice).
- Preheat oven to 500 degrees F.
- Rub oil on a 10 by 10-inch sheet of aluminum foil.
- Place pepper on a small plate. Remove salmon from marinade and pat topside only into cracked pepper to coat. Place fillets, pepper side up, on foil.
- Bake on the top rack of the oven for approximately 7 minutes. (Syrup may cause fish to smoke when cooking, do not be alarmed.) Salmon can also be grilled directly over hot coals for about 3 minutes per side. But do not even think about using a microwave. Avoid overcooking the fillets. Salmon is best when the color has turned to a pale pink, but the fish is still moist throughout. Serve immediately on warmed plates.
MAPLE-BAKED SALMON
Salmon baked at a low temperature until medium-rare delivers a silky texture that tastes special enough to make it a festive centerpiece. This easy dish works any night of the week, since it comes together in less than half an hour. Maple syrup sweetens the glaze, which gets a savory pop from whole mustard seeds in Dijon. Even though salmon is naturally fatty, a dollop of mayonnaise adds extra richness while thickening the glaze to help it seal onto the fish. The herbaceous aroma of cilantro stems baked into the sauce brightens the dish, as do tender leaves scattered on top. Fill out your feast with any combination of steamed rice, roasted potatoes, green beans or salad.
Provided by Genevieve Ko
Categories dinner, lunch, snack, weeknight, seafood, main course
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Remove salmon from the refrigerator. Heat oven to 325 degrees.
- Bundle the cilantro sprigs by their stems and hold them tightly, then slice the stems crosswise until you get to the leaves. Reserve leaves for garnish. Transfer sliced stems to a small bowl and stir in the maple syrup, mustard and mayonnaise until well mixed.
- Season the salmon all over with salt and pepper and place in a baking dish, skin-side down if there is skin. Slather the maple sauce all over the top.
- Bake until a paring knife slides into the center with only a little resistance, 15 to 20 minutes. When you remove the knife and touch the blade to your upper lip, it should feel very warm but not hot. The salmon will continue to heat through out of the oven while in the baking dish. Top with the reserved cilantro leaves, and squeeze lemon wedges all over just before serving.
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