Tag-Archive for » Maple Syrup «
I found this recipe while searching one of my teammates recipes for the swap I am in this month. I thought it sounded great and had to try it, I was right it was exceptional. I did find that I had to up the spice blend as it was not quite enough to cover my fillets. You can see from my photo that mine were quite large and I am not sure how big the fillets were originally in the recipe, apart from that it was absolutely gorgeous. If you would like to view the original recipe or see other photos please click here. I will enjoy this one often I love salmon but I know my hubby does not enjoy it like I do and even he commented on how lovely it was. I loved the maple glaze it really was nice finishing touch to the recipe.If you have been keeping up with the progress of my beautiful handc
rafted, Eco friendly camphor laurel chopping, cheese, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.Ingredients
4 Salmon fillets, skinless
1/2 Teaspoon garlic powder
1/4 Teaspoon cumin
1/4 Teaspoon chili powder
1/8 Teaspoon cayenne pepper (or to taste)
1/4 Teaspoon ginger, dried
1/8 Teaspoon black pepper, freshly ground
1/4 Teaspoon salt
2 Tablespoons olive oil
1/2 Cup maple syrup, real
2 Tablespoons soy sauce
2 Tablespoons lemon juice
Note: I had to up amounts of spices as I found this was not quite enough.
Method
1. Preheat oven to 400 degrees.
2. Combine maple syrup, soy sauce and lemon juice in a small saucepan over medium-high heat. Bring to a boil; boil for 3-5 minutes or until slightly thickened. Set aside.
3. Combine garlic powder, cumin, chili powder, cayenne pepper, ginger, salt and black pepper in a small bowl. Gently pat seasoning onto both sides of salmon.
4. Roast salmon on a baking sheet coated with olive oil for 10 minutes. Drizzle a little glaze over each salmon filet and return to oven to roast for an additional 2 minutes (or until fish flakes easily when forked).
Serve with remaining warm maple glaze drizzled atop salmon. I served mine over fresh vegetables cooked in garlic butter.
All photos taken by me unless otherwise stated.
This is a super simple meal just throw it all in a roasting pan and roast until done, so it is a wonderful no fuss meal. Depending on how thick you cut the vegetables, if you cut into thicker chunks you will have to par boil or they will not be cooked when the lamb is done. Make sure to keep them in about the 2cm cube size and it can all go in together and will all come out cooked beautifully.
If you have been
keeping up with the progress of my beautiful handcrafted camphor laurel chopping and cheese boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
4 x 4 French trimmed lamb cutlet racks
2 Cloves garlic, sliced thinly
2 Medium parsnips (500g), cut into 2cm cubes
2 Medium kumara (500g), cut into 2cm cubes
1/2 Cup fresh parsley, roughly chopped
Mustard Maple Glaze
50g butter
80ml Maple Syrup
2 Tablespoons wholegrain mustard
Method
1. Preheat oven to 200c
Make mustard maple glaze
1. Combine all ingredients in a saucepan, cook, stirring, until slightly thickened
Lamb
1. Make slits in the lamb, press garlic slices into slits, brush glaze over lamb racks. You will use about 2 tablespoons for this.
2. Combine remaining glaze with parsnip and kumara in a bowl.
3. Place vegetables in a baking dish top with lamb racks, roast, uncovered, about 20-25 Min’s or until vegetables are tender and lamb is cooked as desired.
4. Stir parsley into vegetables; serve with lamb.
All photos taken by me unless otherwise stated.
