This was another zaar members recipe that I tried the other night it was delicious. I served this with herbed wild rice and on a bed of spinach, it went really well together. I had my sister and her daughter over for dinner and they are both salmon lovers and thought it was very yummy. It was a big thumbs up from the whole family. If you want to read other reviews or view more photos of this recipe please click here.

Ingredients

1/3 Cup soy sauce
1/2 Cup pure maple syrup
1/4 Cup freshly squeezed orange juice or frozen orange juice
1 Tablespoon freshly squeezed lime juice
2 Large garlic cloves, minced
1 Teaspoon minced fresh ginger root
12 Ounces salmon fillets, skin on
4 Tablespoons butter
2 Tablespoons extra virgin olive oil
1 Teaspoon dried dill weed

Method

1. In a mixing bowl, combine soy sauce, maple syrup, orange juice, lime juice, garlic and ginger; mix well.

2. Place salmon fillets in a casserole dish that is large enough for the fillets, skin side down.

3. Pour the marinating mixture over the salmon and coat well. Turn salmon fillets with the flesh side down, cover with plastic wrap and let marinate in refrigerator from 1 to 3 hours or overnight.

4.To speed up the marinate time, prick holes in the salmon with a fork and marinate for 1 hour.

5. Preheat oven to 400°F.

6. Heat butter and oil in a frying pan on medium-high heat.Place marinated filets flesh side down into the hot pan and sear for 2 minutes or until lightly browned on the flesh side.

7. Using an oven proof casserole dish, transfer the salmon and place into the dish, skin side down. Pour the pan juices and the marinate over the salmon. Sprinkle salmon with dried dill weed.

8. Bake in preheated 400 F oven for 5 to 7 minutes or until fish flakes easily with a fork.The salmon should be firm, but not dry; do not overcook.

9. Serve with Apple Chutney spooned over the top if desired or use any favorite sauce of your choice. This recipe can be doubled without any problems.

All photos taken by me unless otherwise stated.