I was in the kitchen anyway, turning some old Granny Smiths into an apple galette, and making a batch of maple snickerdoodles for the weekend; why not toss this cool baking glaze together and have it ready to brush over some nice salmon filets?
The recipe came to me from Gourmet Magazine via epicurious.com, and, while it was originally written as a cedar-planked salmon recipe, they very kindly provided options to those among us who are plank-challenged, as, currently, am I.
•1 cup pure maple syrup
•2 tbsp finely grated peeled fresh ginger
•3 tbsp + 1 tbsp fresh lemon juice – I used 2 tbsp lemon juice + 2 tbsp water
•3 tbsp lower salt soy sauce
•1-1/2 tsp minced garlic
•An untreated cedar plank (about 17 by 10 1/2 inches) – optional
•2-1/2-pound center-cut salmon fillet with skin – it was just us, so I used three filets
•1 bunch scallions, white and light green parts only (save the dark stems for a garnish)
In a small heavy saucepan simmer maple syrup, ginger, 3 tbsp lemon juice, soy sauce, garlic, and salt and pepper to taste until reduced to about 1 cup, about 30 minutes, and let cool. Maple glaze may be made 2 days ahead and chilled, covered. If you do this, you’ll need to warm it up slightly to get it softened – I set mine over the vent burner at the back o’ the stove while I was preheating.
Preheat oven to 350°. If using cedar plank, lightly oil and heat in middle of oven 15 minutes; or lightly oil a shallow baking pan large enough to hold salmon.
Arrange scallion greens in one layer on plank or in baking pan to form a bed for fish. I was a bit light on scallions, so filled it out with celery and other aromatics.
In another small saucepan heat half of glaze over low heat until heated through to use as a sauce. Stir in remaining tablespoon lemon juice. Remove pan from heat and keep sauce warm, covered.
Put salmon, skin side down, on scallion greens and brush with remaining glaze. Season salmon with salt and pepper and roast in middle of oven until just cooked through, about 20 minutes if using baking pan or about 35 if using plank.
Cut salmon crosswise into 6 pieces (if using a whole fillet). On each of 6 plates arrange salmon and scallion greens on a bed of mashed potatoes. Drizzle salmon with warm sauce.