Thursday, September 15, 2011

Maple Glazed Wild Alaskan Salmon

I made this dish a few weeks ago, after reading a quick blurb about it in Women's Health Magazine.  I realized when I went to make the recipe I unfortunately "donated" my magazine to the gym.  So when I went online to find it, I only came up with this salmon salad recipe, which had far too many ingredients!  This recipe is much simpler, but still strong on flavor.

Wild Alaskan salmon is the ideal, easy-to-whip-up protein for average busy person.  I always try to buy wild salmon as the mercury levels in farmed salmon supposedly tend to be higher.  But in general wild salmon to me just taste much better.   Salmon either way is so good for you!  It is loaded with omega-3 fatty acids which reduce inflammation, lower blood pressure and can reduce your risk of heart disease.  It also pairs extremely well with spinach, as seen here.

Usually my go-to for an "asian-esque" salmon marinade is an OJ and soy sauce combo.  This recipe uses pure maple syrup as a base and is accented with freshly grated ginger root.  Similar to my standard but with a twist!

Serves 2

2/3 lb Wild Alaskan Salmon
1/2 cup pure maple syrup
1/2 cup honey
1 tbsp freshly grated and peeled ginger root
1 tbsp light soy sauce
1 tsp garlic, minced
Few stalks of scallions, chopped finely


In a medium sized bowl combine all the ingredients except the fish and scallions.   Whisk together until blended.

In a ziploc bag marinate salmon for at least 30 minutes. 

Place marinated salmon in a glass casserole dish and bake at 350 degrees for 25 minutes.  Top with scallions and serve with a side of spinach.  Easy Breezy! Enjoy!

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  1. Jess! I am so impressed! This looks so good! Going to make this tonight.

  2. I made this over the weekend. It was too salty for me. Next time, I think I’ll cut down on the soy.