This was a tremendous hit with my family, including my finicky teenaged son who only occasionally eats fish. The next time I make it, I might double the proportions for the glaze so that I would have extra to pour over the fish when serving it. It was tasty and quick and very easy to make.
Excellent! I have been looking for a recipe for a glaze that would be somewhat like a teriyaki glaze. Well the search is over. I tasted the mixture before I ever put it on the salmon and knew it was a winner.
Just a note: I had to use agave nectar in place of maple syrup as I didn't have maple. I also used a bit more of the agave nectar than called for. My boyfriend and I decided it would also make a wonderful glaze for chicken, shrimp, etc.
I love maple syrup and use it in every meal I can get away with! I made this for a goodbye dinner for some foreign guests. I omitted scallions, ginger and almonds because we didnt have any. It turned out great nevertheless. Next time I will try with ginger because it sounds tasty. This recipe does not become good leftovers because the starch turns the glaze into a funny texture when chilled.
Very awesome :D
I thought this was very good--and while I was a little nervous to use so much ginger (it isn't one of DH's favorite flavors and I needed to sub dried ground for the fresh), the sauce needs the full kick. I did add some coarse ground mustard, as well as a little lemon, and am glad I did to add a little more flavor. And for next time, I think I will reduce the cornstarch as the glaze was a bit thick. Thank you for the keeper!
This was excellent! Used ground ginger because I didn't have fresh and it was still very good. One problem is that my pan burnt all to H*LL.... next time I'll need to be sure to spray the pan with olive oil before beginning.
I did not eat this as I'm not a fan of salmon, but DH and DS thought it was good....which means 5 stars for me!