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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.
- 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
- 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.
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.
The glaze is amazing! I was pleasantly surprised how bold the flavors were. I prepared this dish for my boyfriend...served the salmon and with rice and asparagus. He looved it!