IF YOU MAKE only one recipe from this book, let this be the one. The deceptively easy yet indescribably delicious maply soy marinade creates a candied salmon fillet that melts in your mouth, while the black pepper crust provides the perfect savory foil. Even people who don't like fish become devoted converts after one bite. The closely guarded recipe was divulged to me -- after several hours on the torture rack -- by Andrew Zimbel, owner of The Amazing Food Service in Toronto. Such a big payoff for so little effort. Now that's amazing.
In a smalll deep bowl or a plastic bag, mix maple syrup and soy sauce. Arrange fillets so that marinade completely covers fish. Marinate in the refrigerator for as long as possible (a minimum of 4 hours, but ideally 24 hours to do it justice). Turn salmon every few hours.
Preheat oven to 500F.
Rub oil on a 10 x 10 inch sheet of aluminum foil
Place pepper on a small plate. Remove salmon from marinade and pat topside only into cracked pepper to coat. Place fillets, pepper side up on foil.
Bake on the top rack of the oven for 7 minutes. (Syrup may cause fish to smoke when cooking - don't be alarmed) Salmon can also be grilled directly over hot coals for about 3 minutes per side. Don't even think about using a microwave. Avoid overcooking the fillets. Salmon is bes when the color has turned to a pale pink, but the fish is still moist throughout.
Serve immediately on warmed plates.
Le Secret: The longer the salmon marinates (up to 48 hours) the better it is.
Note: When multiplying the recipe for larger groups, it is not necessary to increase the maarinade proportionately. Just mix enough marinade (in the same3 parts maple syrup to 1 part soy sauce proportions) to cover all the fillets.
tips for advance prep. Although the fish can be placed in its marinade up to 48 hours in advance, it should only be peppered and cooked just before serving.nm,mmn,m
I've had salmon with maple syrup before but this one was great. The only hard part is remembering a day ahead to start the marinade.
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|Serving Size: 1 Serving (218g)|
|Recipe Makes: 4|
|Calories from Fat: 210 (49%)|
|Amt Per Serving||% DV|
|Total Fat 23.4g||31 %|
|Saturated Fat 5.3g||26 %|
|Monounsaturated Fat 6.7g|
|Polyunsanturated Fat 6.8g|
|Cholesterol 92.4mg||28 %|
|Sodium 1686.9mg||58 %|
|Potassium 781.3mg||21 %|
|Total Carbohydrate 15.9g||5 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 13.9g|
|Protein 38g||54 %|
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Calories per serving: 427
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