I try to eat salmon in some form every week or so and recently Tracy @scratchitcook.com posted an Asian version which sounded really good. Michigan maple syrup and soy sauce – yes! I did tweak it a little but you can go to her site and see her complete recipe as she grilled it, used steaks and served it with mustard greens.
I have always wanted to try an Asian version with salmon and her recipe looked like a perfect choice. I have been a little hesitant as I usually like my salmon simple without a lot of outside flavor as Tracy does. To say the least, the salmon was delicious and flavored just right.
I eat salmon on cedar planks on the grill, poached, baked or just cooked in a skillet on top of the stove. I even make a low-fat version of salmon cakes from canned red salmon, Weight Watcher’s recipe no less!
Asian Salmon with Soy and Maple Syrup
- salmon (I used a Wild Caught Sockeye Salmon fillet from Whole Foods)
- 3 tbsp. Michigan maple syrup
- 3 tbsp. sesame oil (a wonderful nutty smell and flavor)
- 1/4 cup soy sauce (I use a low-sodium)
- 1 thin slice of fresh ginger, trimmed and sliced thinly (always use fresh ginger as the powdered form is nothing like fresh – I keep some in my freezer so I always have some on hand)
- 2 cloves garlic, minced
Combine the marinade ingredients and marinate fillets 1 hour before cooking and 2 hours if they are steaks. I decided to cook them in a nonstick skillet instead of on the grill. Spray the skillet with a nonstick spray and with the flesh side down cook over medium heat until you get some great color, then turn and cook a little more. I do like my salmon cooked well, maybe more than most.
Recipe by cookingwithauntjuju.com