Maple Glazed Salmon

[Joyce]

Made Maple glazed salmon this weekend(there are several recipes for this, but the great one has hoisin sauce and five spice powder.) This is one of my favorites and we have it at least once a month. Am at work and cannot remember the issue, but we had the winter squash souffle and it was excellent. I don't even like squash, but I will make this again.
Also good for a quick meal is Charlie's Zucchini Beef casserole, which I got from the BB.

[emilycat]

Joyce,
Thanks for the review! I'd been meaning to try both of these (Salmon and Squash); they seem like a great pair. I love salmon and squash, so I think they're next on my list!

[Joyce]

They do make a great combo. Completed the meal with some fresh asparagus and Christine's apple torte, which is wonderful and sooo easy. Just be sure to use the right salmon recipe. I have tried all the maple glazed and the one I listed is the absolute best!! I marinate about three hours, even though the recipe says 1/2 hr.

[ChefChris]

Joyce

your review of the maple glazed salmon intrigues me...I have been making Mustard-Maple salmon from July/Aug of 99 that has 3T mpale syrup, 3T dijon mustard and 1T of balsamic vinegar etc. and I can't move past it because it is so good. Have you tried the one I mentioned? I am just curious...I now plan to try the one you mentioned soon!
Chris

[Linda I LIght]

Joyce,
The "Maple glazed salmon" sounds like something my husband and I would love. Could you please post the recipe or tell me the issue. Thanks alot Linda

[Marg]

Could someone please post this recipe - it sounds so amazing and I can't find it doing a search.....thank you

[BethR]

Here it is from March 2000. I love salmon; I'm looking forward to trying this recipe soon!

* Exported from MasterCook *

Maple-Glazed Salmon

Recipe By :Cooking Light Magazine. March 2000. Page: 180.
Serving Size : 4

2 tablespoons maple syrup
1 1/2 tablespoons apple juice
1 1/2 tablespoons fresh lemon juice
2 teaspoons hoisin sauce
1 1/2 teaspoons grated peeled fresh ginger
1 1/2 teaspoons country-style Dijon mustard
1/4 teaspoon five-spice powder
4 salmon fillets (6 ounces, each; about 1 inch thick)
Cooking spray

Directions.
Hoisin sauce and five-spice powder can be found in the Asian-food sections of large supermarkets.

1. Preheat broiler.

2. Combine the first 7 ingredients in a large zip-top plastic bag. Add the salmon to bag; seal. Marinate in refrigerator 15 minutes.

3. Remove the salmon from the bag, reserving the marinade. Place the salmon fillets, skin sides down, on a broiler rack coated with cooking spray. Broil for 12 minutes or until the fish flakes easily when tested with a fork, and baste the salmon occasionally with the reserved marinade. Yield: 4 servings (serving size: 1 fillet).

[Linda I LIght]

Beth,
Thank you so much for the recipe.

[Joyce]

Chefchris, I guess I just prefer the mingling of flavors in the one posted. As I said, I also marinate it longer than stated and boil the marinade and serve over the salmon.

[BethH]

Joyce--I'm planning to duplicate your menu next week and am wondering if you remember which winter squash souffle you made? Is it the one pictured with greens that was in a recent issue? Thank you! I can't wait to try that salmon. Yum Yum!

[Joyce]

BethH, yes it is the one pictured with the greens, but since I don't care for greens, I made fresh asparagus. I must say that the salmon, squash and asparagus made for a pretty looking plate. Marinate the salmon for as long as you can, and then pour the leftover marinade over when serving. I usually do mine for about 2-3 hrs.