Maple Syrup Cookbook
SALMON CERTAINLY DOESN’T NEED much adornment, but a sauce or a salsa just seems to bring out the flavor of the fish. When I’m planning what to dress it up with, I’m torn between a simple Maple Glaze (page 111), Pineapple Salsa (page 89), or Mango Salsa. Sometimes I just let the greengrocer decide: If
there isn’t a beautiful, ripe pineapple or mango, it’s the glaze. If both are available, well, sometimes I make two kinds of salsa and eat the fish with a little bit of each.
YIELD: 4 servings
You Will Need
FOR THE SALSA: Combine the mango, jalapeno, scallions, lime juice, and maple syrup in a small bowl. Refrigerate, covered, to allow the flavors to blend. (The salsa will keep for up to 2 days, refrigerated.)
FOR THE SALMON: Preheat the grill to medium-high (or preheat the broiler).
FOR THE GLAZE: Whisk together the oil, maple syrup, mustard, lime juice, gingerroot, and garlic. Set aside.
For salmon fillets, brush or spoon the glaze heavily over the flesh and set aside for 5 to 10 minutes. (If you’re using steaks, coat both sides and set aside.) Grill the salmon skin side down for 4 to 5 minutes, then carefully turn and grill another 4 to 5 minutes, until done. Thicker salmon steaks will require 2 to 3 minutes longer than fillets. To oven broil, line a rimmed baking sheet with foil and coat with a little oil or nonstick cooking spray. Place the salmon on the foil — skin side down for fillets — and broil 4 to 5 inches from the heat. Fillets should take about 7 to 8 minutes, steaks a couple of minutes longer.
Transfer the salmon to a platter or dinner plates, spoon
the salsa over it, and serve.