Maple Soy Glazed Salmon (5 ingredients - plus hot sauce)

This simple glaze recipe goes well with more than just salmon; it complements snapper, halibut, chicken or even tofu very nicely.  You can wisk this glaze together in less than 2 minutes and have your fish baking in fewer than 5 once you’ve got your oven hot.  This glaze is both sweet and hot, which both B and I really enjoy.  If you don’t care for ginger, simply omit – I’m pretty sure it would still taste darn good without it.  I often make this dish the night before or earlier in the day because it reheats so well.  Salmon is such a ‘forgiving’ fish, I really should cook with it more often.  Serve garnished with thinly sliced green onion, oven roasted asparagus and steamed brown jasmine rice.  If it’s warm where you are right now or you are making this dish in the summer, throw it on the grill outside for a special treat.   

What You Need:

1 lb salmon
1/8 cup soy sauce
¼ cup pure maple syrup (or your favorite syrup)
1 tsp minced ginger (simply omit if you’re not a fan)
2 tsp minced garlic (or 2 large cloves grated or minced – to taste)

Sriracha to taste (optional)

What To Do:

Preheat oven to 350* and combine all ingredients, except salmon, in a bowl and wisk.

Coat a foil lined baking sheet with cooking spray and cover fish with most of the glaze, reserving a Tbs or two for after it has baked. Bake fish for 18-22 minutes, depending on the thickness, or until fish flakes with a fork in the thickest spot. Pour remaining glaze over fish.








**Edited to add: makes 3 - just over 6 oz servings

Nutritional Stats for 1 Serving

Bon Appétit!
Mary

Cilantro Lime Shrimp

This bold marinade can be whipped up in less than 5 minutes, making this dish ideal for those nights when you are looking for something quick and flavorful for dinner. Even if you don’t have the time to marinate the shrimp for an hour or more, I think giving them 20 minutes in the fridge would work out well. Just enough time to impart the essence of the marinade on the shrimp. If you don’t have a food processor, just finely mince the cilantro and combine in a bowl with a wisk. Serve with grilled vegetables and steamed jasmine rice.

What You Need:

1 lb large shrimp, tails removed
1/3 cup cilantro
6 cloves garlic, finely minced
1 tsp lime zest
Juice of 1 lime
2 tsp honey or agave
Hot sauce to taste (we like it HOT!)
¼ tsp freshly cracked black pepper
2 Tbs extra virgin olive oil
4 skewers, soaked for 30 minutes in water



What To Do:

Combine oil, garlic, zest, juice, honey, hot sauce, pepper and cilantro in a small food processor and whirl away until smooth.

Next, combine marinade and shrimp in a large Ziploc bag and marinate in the refrigerator for 1-6 hours.

Impale shrimp on soaked skewers.

Grill on an outdoor grill for about 4 - 5 minutes.

Serve shrimp with lime wedges and hot sauce, garnished with freshly minced cilantro.

Serves 2-3

Bon Appétit!
Mary