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Old 10-04-2005, 02:40 PM
kcqueenm's Avatar
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Maple Glazed Salmon

Maple Glazed SalmonIngredients

Maple-Soy Glaze:
1/4 cup soy sauce
1/2 cup maple syrup, preferably "Grade B"

1/3 cup soy sauce
1/3 cup maple syrup
4 salmon fillets (8 ounces each) , about 1-1/2 inches in thickest part
Freshly ground black pepper
Vegetable oil
Lemon wedges

Glazed Vegetables:
3 tablespoons vegetable oil
3 cloves garlic, minced
2 medium zucchinis, sliced lengthwise
2 small Japanese eggplants, halved lengthwise
2 medium red bell peppers, halved lengthwise, seeded
Parmesan shavings
Salt and freshly ground pepper to taste


1. Stir together 1/4 cup soy sauce and 1/2 cup maple syrup in small saucepan for glaze. Bring to a simmer over medium-high heat and cook until slightly thickened, 3 to 4 minutes. Measure 4 tablespoons glaze into small bowl and set aside.

2. Whisk 1/3 cup soy sauce and 1/3 cup maple syrup in 13- by 9-inch baking dish until combined; carefully place fillets, flesh-side down, in single layer in marinade (do not coat salmon skin with marinade). Refrigerate while preparing grill.

3. Preheat your grill to medium heat. Remove salmon from marinade and sprinkle flesh side liberally with pepper. Using long-handled grill tongs, dip wad of paper towels in vegetable oil and wipe hot side of grill grate. Place fillets flesh-side down on hot side of grill and cook until grill-marked, about 1 minute. Using tongs, flip fillets skin-side down, still on hot side of grill; brush flesh with glaze and cook until salmon is opaque about halfway up thickness of fillets, 3 to 4 minutes.

4. Using long-handled grill tongs, dip wad of paper towels in vegetable oil and wipe cooler side of grill grate. Brush flesh again with glaze, then turn fillets flesh-side down onto cooler side of grill; cook until deeply browned, crust has formed, and center of thickest part of fillet is still translucent when cut into with paring knife, about 1-1/2 minutes. Transfer fillets to platter, brush with reserved 2 tablespoons glaze, and serve immediately with lemon wedges.

5. Meanwhile, add the oil, garlic, salt and pepper in a plastic zip-lock bag, and add zucchini, yellow squash, eggplant and red bell peppers, and toss to coat. Lay vegetables on grill and brush with soy-maple sauce. Leave without moving for 5 to 6 minutes or until good grill marks show. Turn vegetables and brush with soy-maple glaze and cook 5 to 6 minutes or until tender. Arrange on a serving platter and top with Parmesan shavings


For perfect melt-in-your-mouth salmon, remove from heat source while still slightly rare in the middle.
Margaret Ball
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