Living in the largest maple syrup producing region in the world, I am always in search of recipes that incorporate the natural goodness produced in our local sugar shacks.
A visit to the sugar bush
Any visitor to Quebec, Ontario, Vermont or New Brunswick in spring should make sure to include a visit to a sugar bush to experience the art of maple syrup production in a traditional setting. The kids can sample some taffy on snow, while many maple themed delights are served on the premises or sold in the gift shops. Some operations even include dining halls featuring hearty traditional fare or creative maple themed cuisine. Some locations offer dinner and entertainment packages that attract large groups of visitors each spring.
Learn more about sugar shacks, maple themed events and where to buy all-natural maple syrup from these websites:
- Bonjour Quebec
- State of Vermont Pure Maple Syrup
- New Brunswick Maple Syrup Association
- Sweet Ontario
Salmon cooking tips
Its best to use fresh salmon in this recipe. Of course frozen is fine too, but generally, will not be as moist and tender. Also keep in mind that frozen salmon, like other fatty fish, should only be kept for up to 3 months. More information on safe refrigeration and freezing is available from the FDA.
To achieve the ideal doneness of your salmon filets you will need to consider the size of the filets. You wil be cooking at high heat so the fish will cook quickly. If you’ve purchased one large filet, then cut it into two portions. This will allow for better heat distrubution. It’s better to underestimate the cooking time, then check the thickest part of the filet to see if the flesh has turned slightly opaque. If the flesh looks a bit raw, then return it to the oven for another 3 to 5 minutes.
Maple Glazed Salmon
- 3 tbsp pure maple syrup
- 1 tbsp Dijon mustard
- 1 tbsp soy sauce
- 1 tbsp water
For the Pan
- ¾ lb salmon fillet cut into 2 equal pieces
- 1 ½ tbsp butter
- ½ tsp fresh pepper
- ½ tsp salt
- ½ cup pecans, walnuts or pistachios
- Preheat oven to 450 F.
- Apply a non-stick spray to a 9×9-inch baking dish.
- In a cup, mix the mustard, soy sauce, maple syrup and water.
- Arrange the salmon in the pan and pour the maple sauce over the filets.
- Cover the filets with thin slices of butter.
- Sprinkle salt and pepper over the filets.
- Distribute the nuts in the pan around the fish so that they will bake in the liquid.
- Bake uncovered for about 15 minutes for average thickness filets. For thicker filets, add about 3-5 minutes; thiner pieces, bake about 3-5 minutes less.