Swedish Maple Salmon

I took a recipe for Swedish Maple Cookies and put a spin on it to create this wonderful sweet topping for grilled salmon; when we were in Sweden, salmon was on every menu, whether it was cured, smoked, baked, poached, or grilled. Being someone who "tolerates" salmon in a house full of those who adore it, I find that I prefer my salmon sweet rather than savory. Recipe developed for ZWT6 Team SSaSSy with Scandinavia in mind! NOTE: You will have quite a bit of butter leftover which would be amazing on toast or a bagel; feel free to half the amount of butter if you just want to make what you need for the recipe.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 1⁄2 cup  softened salted butter
• 1⁄4 teaspoon  maple extract (Mapleine if you are in Sweden)
• 2  tablespoons brown sugar
• 1⁄4 teaspoon vanilla
• 1  tablespoon corn syrup (I used a light, lower calorie version and it worked great)
• 1 1⁄2 lbs  atlantic salmon, cut into 4 servings
• 8  tablespoons  chopped candied walnuts (may sub regular walnuts)

Directions

1. Remove the salmon from the refrigerator and let come to room temperature.
2. Cream together first five ingredients with a hand mixer (or food processor) and leave at room temperature.
3. Preheat grill to medium (about 350-375 degrees).
4. Season with salt and coat with olive oil. Oil the grill. Place the salmon, skin side down, on the clean, preheated grill.
5. Cook the salmon for 5 minutes. As the salmon cooks it will turn from translucent orange to pink.
6. Turn the salmon over and cook for another 5 minutes.
7. NOTE: I cooked mine in the oven in a grill packet for 15 minutes at 350 degrees and it was perfect. I also remove the skin prior to cooking when I use an oven vs. the grill.
8. Remove salmon from the grill and put on individual serving plates (skin side down. .or you can remove the skin before serving).
9. Top each piece of salmon with a few dollops of the butter you made (this will melt and become your sauce) and top each with 2 T walnuts.