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Maple Lemon Ginger Glazed Salmon
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Serves 4
The perfect amount of sweet, savory and tangy.
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Ingredients:
1 cup pure maple syrup
2 tablespoons fresh ginger, finely grated
4 tablespoons fresh lemon juice
3 tablespoons soy sauce
2 teaspoons fresh garlic, minced
4 salmon fillets, with skin
1 bunch scallions, diced
Directions:
In a small heavy saucepan simmer maple syrup, ginger, 3 tablespoons lemon juice, soy sauce, garlic, and salt and pepper to taste. Reduce to about 1 cup, about 30 minutes, and let cool.
Preheat oven to 350° F and lightly oil a shallow baking pan large enough to hold salmon. Arrange scallion greens in one layer in baking pan to form a bed for the fillet. Put salmon, skin side down, on scallion greens and brush with half of the glaze. Season salmon with salt and pepper and roast in middle of oven until just cooked through, about 20 minutes.
In another small saucepan heat remaining half of glaze over low heat until heated through to use as a sauce. Stir in remaining tablespoon of lemon juice. Remove pan from heat, cover to keep sauce warm until ready to serve.
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Maple Lemon Ginger Glazed Salmon
Serves 4
Ingredients:
1 cup pure maple syrup
2 tablespoons fresh ginger, finely grated
4 tablespoons fresh lemon juice
3 tablespoons soy sauce
2 teaspoons fresh garlic, minced
4 salmon fillets, with skin
1 bunch scallions, diced
Directions:
In a small heavy saucepan simmer maple syrup, ginger, 3 tablespoons lemon juice, soy sauce, garlic, and salt and pepper to taste. Reduce to about 1 cup, about 30 minutes, and let cool.
Preheat oven to 350° F and lightly oil a shallow baking pan large enough to hold salmon. Arrange scallion greens in one layer in baking pan to form a bed for the fillet. Put salmon, skin side down, on scallion greens and brush with half of the glaze. Season salmon with salt and pepper and roast in middle of oven until just cooked through, about 20 minutes.
In another small saucepan heat remaining half of glaze over low heat until heated through to use as a sauce. Stir in remaining tablespoon of lemon juice. Remove pan from heat, cover to keep sauce warm until ready to serve.
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