I REALLY like to eat good food. And last nights dinner was simply divine and beautiful. Seriously beautiful, I wish I would have taken a picture, but I was much too impatient to dig my fork into the luscious salmon and devour it. And I devoured it, I think I ate half of the salmon myself, we had a pound and a half fillet I cooked. But on with the recipe, cause you are so going to want to make this, and soon. And Amy, feel free to copy this onto your food blog, although you probably feel entitled to do so without my permission, which I so don't mind. And I wish I knew who to give credit to in regards to this recipe, but it was a random find in my recipe/web searching from days ago. I can not remember where or whom I stole it from, sorry.
Broiled Salmon with Spicy Maple Basting Sauce
6 T. maple syrup
1/2 C. water
2 T. minced fresh ginger root
2 garlic cloves, minced
1 t. dried hot red pepper flakes, or to taste (I halved this cause my kids are super sensitive with heat, and who am I kidding, so am I. I thought it worked out perfect.)
1/4 t. salt
four 1-inch-thick pieces salmon fillet (about 6 oz. each)
In a small heavy saucepan combine maple syrup, water, ginger root, garlic, red pepper flakes, and salt and simmer until reduced to about 1/2 cup. This took about 15-20 minutes.
Cool basting sauce.
Preheat broiler.
Arrange salmon, skin side down, on oiled rack of broiler pan and season with salt. Broil salmon about four inches from heat four minutes. Brush salmon with sauce and broil until just cooked through, about six minutes more.
Enjoy!
4 comments:
Darn you for not taking a picture. Though I suppose that means I just get to make it myself. Not so bad. It sounds so good!
Is it weird that one of the reasons I'm excited for you to make the AZ move is so we can all cook together??
I like your new look with the darling pictures/descriptions of the boys - it's so refreshing to update the blog, isn't it? And I can't wait to make this dish. Thanks for posting it! We'll see who gets a picture of it first. . . you, me or Amy. . .
Well, I didn't take a picture, but having had the privilege of eating dinner at your house and having some of your yummy Christmas candy, I knew that if you said it was good it had to be good. So when I saw your blog on Monday I didn't hesitate to add the ingredients to my shopping list I already had going. I learned a few things about ginger root (I've never cooked with it before): 1) it's really spicy; 2) it's hard to mince 3) it's really messy to mince. About the dish...Dale and I ate a half pound each of fish in one sitting! It was awesome! I'm sorry I don't really have any good recipes to pass on, but feel free to pass on some more!
Amanda
I wanted to look at your comments before I made this salmon tonight. Then I saw your friend's comments on ginger root. It's easy to mince by grating. I always use my microplane zester for the task & it's not such a pain. Just use the smallest grater that you have. Can't wait to try this!
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