Canadian - Maple Syrup Glaze for Fish & Meat

"Posted for ZWT 4! If you're looking for sweetness, but with extra richness and flavor, try adding maple syrup to your recipes. This maple syrup glaze is a great addition to meat or fish - especially good on ham and salmon. It is also fantastic drizzled over vegetables before roasting them! Recipe comes from Sweet Maple: Life, Lore and Recipes from the Sugarbush by James M. Lawrence"
 
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photo by Cookin-jo photo by Cookin-jo
photo by Cookin-jo
photo by Pneuma photo by Pneuma
photo by BLUE ROSE photo by BLUE ROSE
photo by BLUE ROSE photo by BLUE ROSE
photo by BLUE ROSE photo by BLUE ROSE
Ready In:
2mins
Ingredients:
6
Yields:
1/2 cup of glaze

ingredients

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directions

  • Whisk ingredients together.
  • Cover salmon, halibut or ham steaks with glaze, reserving some for serving.
  • Refrigerate for 1-6 hours.
  • Bake, fry or barbecue as usual. Brush remaining glaze on before serving.

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Reviews

  1. This recipe is so easy and so good! I used it for boneless chicken breasts which I marinated for about 5 hours. Perfect! Be sure to reserve some marinade for brushing over while grilling...it really made a difference. Thanks for a keeper recipe! Made for Canada Day, 2008.
     
  2. Mmmmm this is a great barbecue marinade and so easy/quick to put together! I used this for chicken and ham slices and they came out so good. Only thing I did different was to marinate the meat for 30-45mins since I was in a hurry to eat! lol But I didn't sacrifice the taste as once in the oven, I would baste the meat every now and then. Thanks you once again for a terrific dish :) Made for WZT4.
     
  3. What a great marinade recipe! I chose to marinade our pork chops in this and wow did they come out great! We look forward to trying other meats in this marinade.
     
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RECIPE SUBMITTED BY

ABOVE: My eldest, Talha with his 'Zaar Star! I'm 29 years old and have been cooking since I was old enough to wield a wooden spoon! My Mum is a fantastic cook and both my Grandmas were great cooks too. I've also had the pleasure of working in two commercial kitchens - one which I ran and the other I was second chef of. You can find me lurking in the NA*ME (North Africa / Middle East) Forum where I am a host: http://www.recipezaar.com/bb/viewforum.zsp?f=59 and also in the Cooking for Kids Forum where I am co-host: http://www.recipezaar.com/bb/viewforum.zsp?f=34 <style>body { background: url(http://i714.photobucket.com/albums/ww141/Um_Safia/seamless%20tiles/seamlesstile1.jpg);background-repeat: repeat; }</style> I am fortunate enough to have 2 children of my own now and enjoy cooking with my eldest who is almost 8 years old. My daughter is almost 3 & has now started joining me in the kitchen & 'helping'. She likes to stand on a chair next to me, give instructions & stir. We eat food from all over the world but my husband prefers it like 'mama used to make' or in his case ''like yemma makes it'' as he is Algerian! We are currently living in the UK after living in Algeria for a while. You will notice that I have posted quite a few Algerian classics. If I had the time and the money, I would spend all day every day trying new recipes! My husband has a 'recipe score' which is this: 1: "Add it to your recipe book - I loved it and wanna eat this again soon!" 2: "Interesting....I will enjoy eating this again." 3: "I cleared my plate but don't expect me to eat this again...ever." However, I rate 'Zaar recipes the by the 'Zaar standard, so don't worry. Oh and fyi, I have a problem being negative so will probably NEVER give a rating less that 4*!!! Other than cooking, I love anything arty-crafty and enjoy painting when I get the chance, which is rarely these days. 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