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

Maple Walnut Granola

I love making homemade granola, but somehow got into the habit of buying it from the store. This morning as I was making my shopping list and noticed we needed granola, I decided that today was the day I’d stop that silly habit and get back in the kitchen and make my own! Our favorite flavor of granola is maple, so I quickly got to work. I chose to leave the walnuts out during the baking process, adding them at the end with the dried fruit, because we prefer raw walnuts to toasted. Feel free to add the nuts into the oat mixture before baking if you prefer it that way. I used a mixture of dried blueberries, mango and cranberries, but you could use any dried fruit you have on hand or leave it out completely. Eat this granola with milk, sprinkled on yogurt or straight out of the container as a snack.

What You Need:

4 cups old fashioned oats
1 cup raw walnut pieces (or any type you like)
1 cup dried fruit, cut into small pieces
¼ cup packed brown sugar
½ cup pure maple syrup
2 Tbs coconut oil (canola or vegetable would work here)
1 tsp vanilla
½ tsp kosher salt

What To Do:

Combine oats, brown sugar and salt in a large bowl.

Combine syrup, vanilla and oil in a small bowl.

Add maple mixture to the oat mixture and, using your hands, coat the oats with the syrup mixture forming clumps. Spread the granola onto a lined baking sheet coated with cooking.

Bake for 40 minutes at 325*, stirring half way though. Once granola has cooled slightly, add the nuts and fruit.













Makes 12 Servings



Bon Appétit!
Mary

Gingery Maple Stir Fry with Snow Peas, Broccoli and Kelp Noodles

My gingery maple stir fry has the same basic components found in all of my stir frys: vegetables, protein and sauce. This spin off is sweet, savory and spicy. The kelp noodles are a fun way to bulk up this quick and easy dish. They are low calorie and add a nice, somewhat crunchy texture to this meal. For those that cannot find these, I would substitute Thai rice noodles. Although the texture is quite different, they’re still very noodley. Not only are kelp noodles a great low carb substitution for rice noodles, but they are nutritional power houses! In a Natural News.com article by Matt Monarch (http://www.naturalnews.com/025816_kelp_food_health.html), it spells out why on earth we’d want to eat these seaweed noodles. Turns out they’re not just a low cal noodle solution.

“Kelp grows in oceans and so is rich in all the nutrients which the ocean contains, most of which are needed also by the human body in various amounts. These include over 70 minerals, trace elements, enzymes, iodine, potassium, magnesium, calcium, iron and 21 amino acids. The complex range of nutrients makes it an essential promoter of glandular health. Kelp is also a natural antibiotic because of its iodine content, which helps the body fight bad bacteria and infections. “

What You Need:

16 oz firm tofu, cut into 1” cubes

12 oz kelp noodles, cut into bite sized lengths

4 carrots, peeled and sliced
5 cups broccoli pieces
9 oz snow peas
8 oz mushrooms, sliced
5 cloves garlic, minced
4 tsp ginger
3 Tbs maple syrup
1 ½ Tbs soy sauce
1 Tbs sesame oil
1 Tbs extra virgin olive oil
Hot sauce to taste



What To Do:

Heat olive oil in a large skillet over medium high heat. Once hot, brown tofu for 10 minutes and set aside.

Combine broccoli, peas, carrots and mushrooms in the same skillet and sauté for 5 minutes with the lid on, stirring occasionally.

After vegetables have been partially cooked, add kelp noodles, tofu, garlic, ginger, green onions (reserving some for garnish), syrup, soy sauce, sesame oil and hot sauce. Stir fry for an additional 5 minutes. Serve with soy sauce and hot sauce, garnished with green onions.

Serves 6

Bon Appétit!
Mary