This time on Roasted Salmon (see bottom of post)
Adapted from Maple Syrup Cookbook
Great on fruity salads, as a marinade for chicken, fish and meats
Hands-on time: 5 minutes
Makes 1 cup
Ingredients:
3 tbsp balsamic vinegar
2 tbsp maple syrup
Juice of 1 lime
1 clove garlic, minced
1 tsp fresh thyme leaves (cilantro, oregano would be great too)
1 tsp dry mustard
¾ cup extra virgin olive oil
Directions:
1. Combine the first six ingredients in a blender or food processor.
2. With the motor running, slowly pour the olive oil through the feed tube until the dressing emulsifies (less than 1 minute). Taste for seasoning.
Dressing can be stored in the fridge for several weeks. Shake before using.
It’s great as a marinade for meat, chicken, fish and veggies.
To roast the salmon, I poked a few holes in the salmon fillets and basted the top with dressing 20 minutes before baking at 375°F/180°C for 10-15 minutes depending on the thickness of the salmon. Season with salt and pepper and serve with roasted asparagus sprinkled with salt, pepper and coarsely grated Parmeggiano-Reggiano or Asiago cheese. The asparagus only need about 5 minutes or so along side the salmon.
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