Monday, 9 April 2012

Sugar and Spice - Maple and Pepper Baked Salmon

Veggie-vores look away, meatitarians get ready to swoon.

This marinade is dead simple and will not your fishnets off. Adapted from Bob Blumer's recipe here.

Your needs:
  • Suitable marinating bag (should be air tight) 
  • Salmon or arctic char (fillets or steaks)
  • Marinade - equal parts maple syrup and soy sauce ( ~1/4 cup each) 
  • 24 hours for a fridge nap.
Combine the soya sauce & maple syrup in the bag, slip the fish in and close the bag being sure to squeeze out all the air. Now, for a 24 marinate in the fridge.

Place the marinated fillet on parchment lined cookie sheet and liberally cover with cracked fresh pepper - use much more then you think is necessary - it mellows out when cooked.

Bake at 350 for about 10-15 min until firm in the centre. Don't forget the booze, we went with Russell's Wee Angry Scotch Ale (my review here), it's neither wee nor angry, it's fantastic.

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