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.

a sin of the flesh

Nature forgive me, for I have sinned.
It's been a decade since my last confessional and frankly, back then, I was praying to a false god, Santa Claus.
ME: Santa, I promise to be good if you just get me a cabbage patch doll...?

It's the flesh, it's too tempting. I ate of the flesh and I'll eat it again, looks like it's vegetarian hell for me. If you want to join me there here's the best way to do it.

Glorious Sockeye Salmon. Bake salmon with fresh herbs, lemons, salt and pepper.

Fresh salad of baby pea shoots...OMG I'm eating babies too smother those babies with great olive oil, vinegar - try apple cider or raspberry and some more herbs. More herbs lemons and green onions on top

Drink with beer.
But why not wine?
Cause I said so.
If your feeling generous to yourself and your dinning companions try this beer, Chateau Jiahu, it's name alone would make anyone feel like a certified sommelier but its the complex intermingling of fruit, honey, yeast and floral bouquet with make you forget your sins of the flesh (link here).

Piece (of cake) be with you