Happy Friday! Here is a great recipe for the weekend. This recipe requires you to marinade the fish, so I would recommend buying the fish, marinade it overnight or buy the fish in the morning and marinade during the day (what I did). Don't be afraid of the fresh pepper here, it adds great flavor and isn't overwhelming at all. I served it with wild rice with fresh spinach mixed in & fresh squash stewed with sweet onions.
Enjoy & have a wonderful weekend :-)
Pepper-Crusted Maple-Glazed Salmon
Yields: 4 Servings
Source: The Surreal Gourmet
3/4 cup maple syrup
1/4 cup soy sauce
4 salmon fillets (6-ounce) skin removed
1/4 cup coarsely ground black pepper (Grind it yourself or purchase "cracked" pepper at your grocery store)
1/2 teaspoon peanut (or other vegetable) oil or a spritz of oil spray
Instructions
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.
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