Monday, June 14, 2010

Maple Glazed Quick Grilled Salmon Fillets

Maple Glazed Quick Grilled Salmon Fillets
From The Main {recipes}

Printable Recipe

Prep time: 5 minutes
Marinating time : 2 hours in the fridge
Grill time: 1 minute total – and no, this is not a typo

Serves 4

4 (6oz/170g) skinless salmon fillet, each sliced lengthwise into 3 strips
½ cup maple syrup
¼ cup soy sauce
2 tbsp cider vinegar
1 tbsp freshly ground black pepper
1 rosemary sprig, bashed to release the oils

Vegetable oil to brush on the grill pan

1. Combine all the marinade ingredients in a non-reactive dish large enough to hold the salmon and marinade. Ruth’s note: I put the marinade & salmon in a large ziplock baggie. Keep the salmon in one layer. Place over a rimmed tray large enough for it to lie flat. Refrigerate for 2 hours, flipping the bag or salmon directly, halfway.

2. Use a cast iron skillet or grill pan. Brush with vegetable oil and heat over medium-high heat. Add the Salmon – this is critical! – cook for just 20-30 seconds per side or until the fish is cooked to medium doneness. It really doesn’t take longer as the fillets are so thin.

Anthony Sedlak, chef and author of The Main, suggests serving with his Bacon Barley, Sauteed Swiss Chard featuring Maple Bacon. It all sounds awesome and I'll be doing it that way in the Fall and surely during maple syrup time in February-March. This time, a salad of mixed greens with an Asian Dressing, fit the bill perfectly.

No comments: