Maple Soy Salmon

Grades of Vermont maple syrup. From left to ri...
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Serves 4 people

2 6-OZ salmon fillets with skin 1/3 cup maple syrup 1/3 cup low sodium soy sauce 1 TSP adobo sauce ¼ TSP garlic salt Hollandaise (mix or from scratch)

In small bowl whisk together maple syrup, soy sauce, adobo and garlic salt.  Place salmon skin down in an 8x8 glass dish.  Pour mixture over salmon, flip salmon over and marinate skin side up for at least 3 hours (marinating longer will cover up fishy flavor).

Cook salmon on grill over medium heat 4-6 minutes skin side up, then about 4-6 minutes skin side down.  Salmon grilling tips here.

Remove salmon from grill, make sure to remove skin thoroughly.  Serve with hollandaise on the side or spooned over salmon.

To pair with this recipe I like Pinot Noir.  Pinot is a great wine to pair with salmon anyway, but the maple-soy flavors really work well with the nuances of a quality Pinot Noir.  Some of the Pinots I've found to be ideal with this are Soter Beacon Hill from Oregon, Klee from Oregon, Aresti from Chile or Sebastiani Pinot from CA.

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Maple-Orange Glazed Ham

Easter 06 I [Ham]
Image by boodoo via FlickrMakes 8 servings.

Sweet and savory meets salty and tart. The ham with maple syrup and OJ will cover 3 of the 4 taste regions on your palate. We add in the cinnamon and cloves to touch on the 4th. With a nice balance of flavors, a balanced wine like a $12 Riesling from Waterbrook will compliment this dish nicely.

3 LB nitrite-free boneless precooked ham 1 cup pure maple syrup ½ cup orange marmalade 2 TBSP orange juice 1 TSP cinnamon ¼ TSP ground cloves

Preheat oven to 325•F. Place ham in roasting pan, make crosshatch incisions with knife. Bake 30 minutes. In small bowl, mix together syrup, orange juice, cinnamon and cloves. Salt and pepper to taste. Brush ham with mixture, then pour remaining mixture over ham. Increase oven to 425•F. Bake for 35-45 minutes more, brushing with glaze every 10 minutes. Remove from oven, let stand for 20 minutes before carving.

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