Recipe by Mimi Hiller
Here's a favorite recipe. This was published in the LA Times and I tried it right away. Yes, the recipe looked good, but the taste....wow! My daughter, who doesn't like salmon, not only loved this, but she begged me to make it again.
Top Review by Nadine Cherry
Nadine Cherry; 2 of 3 people liked it. Not a fan of fish, but the maple sweet taste took away the fishy taste, my daughter felt the same way about it. My husband like less of a sweet taste and more of a lemon taste, so this was not for him.
- 3⁄4 cup pure maple syrup
- 1 cup water
- 1 1⁄2 tablespoons fresh ginger, grated
- 4 cloves garlic, minced
- 2 1⁄4 teaspoons prepared horseradish
- 1⁄2 teaspoon salt
- 4 salmon fillets (about 1-1/2 inches thick)
- 2 cloves garlic, crushed
- 2 sprigs fresh dill
- 1⁄4 teaspoon salt
Directions See How It's Made
- For glaze: Combine syrup, water, ginger, 4 cloves garlic, horseradish and 1/2 teaspoon salt in a small saucepan.
- Bring to a boil; reduce he at to simmer.
- Cook until reduced by half, about 15 minutes.
- Glaze will keep refrigerated for several days.
- To prepare salmon: Place salmon in shallow pan.
- Add water to cover, plus 2 cloves garlic, dill and 1/4 teaspoon salt. Bring to a boil; reduce heat to simmer.
- Cover and cook 3 minutes.
- Remove from heat and let stand in covered pan 8 minutes.
- Heat broiler.
- Remove salmon from cooking liquid and place, skin side down, on to broiler pan.
- Baste with glaze. Broil, basting often with glaze, just until golden and well-glazed, about 2 minutes.