Showing posts from August, 2012

EZ Salmon Fillet

10 tablespoons maple syrup 2 tablespoons soy sauce 3 tablespoon brown sugar 2 tablespoon grated fresh ginger 1 tablespoon apple vinegar1 tablespoon water 4 salmon fillets 1 scallion, sliced thin (white part plus about 2-3 inches of the green) 1 tablespoon toasted sliced almonds (optional)

Directions:  In a small bowl whisk together the syrup through cornstarch solution until smooth. Place the fillets skin-side-down in a shallow baking pan. Pour the syrup mixture over the salmon.Bake 15-18 minutes at 450°F until the fish flakes easily; baste with glaze halfway through cooking. Sprinkle with scallion and almonds before serving.

Middle Fillet
This fillet is one of the thickest cuts at about a 2″ thickness, coming from the middle section of the fish. The best way to cook the thicker fillets is to use 400° as the set temperature and bake the fish for 18-20 minutes. If a lower heat is desired, season the fillet and wrap it in foil, sealing it tightly and bake at 350° fo…