Wednesday, May 25, 2011

The Best Glazed Salmon

Born and raised in Eastern Canada, you can bet I grew up on fresh fish. My daddy had me waders at a young age teaching me to fly fish. We always had Atlantic Salmon on hand- either fresh or whole frozen that we caught. As much as I love it, it's like potatoes (raised on a farm with too many potatoes) you have to come up with different ways to cook it or else it gets old really quick. This is hands down my favourite way to cook salmon- without any crappy marinates or seasonings. Fresh and healthy.

  • 1 lb boneless, skinless wild Atlantic salmon fillet
  • 1 tbsp real maple syrup (grade B preferably)
  • 1/4 cup aged balsamic vinegar
  • 1 clove garlic, minced
  • pinch sea salt and fresh cracker pepper

Preheat skillet sprayed with non-stick cooking spray over medium heat. Cut salmon fillet in equal portions (3 or 4). Sprinkle with salt and pepper.

Grill the salmon for about 4 minutes on each side, only flipping once. Mix together the maple syrup, vinegar and garlic.

Turn the heat up to high, pour the maple mixture over the salmon and let reduce until thick, brushing over the salmon.

Serve immediately. Pairs well with steamed brown rice and roasted asparagus.