Dinner for two!

In a renewed effort to eat more healthy, we planned salmon for dinner. I usually grill it, and fix a simple dill sauce to go with. Tonight I wasn't in the mood for grilling, and wanted something different. I went on-line and googled maple salmon and found this simple but scrumptious marinade. I followed the recipe exactly (except for making a half batch). The fish was cooked perfectly, and was melt-in-your-mouth delicious.

I served this with steamed asparagus, and a 2004 Kenwood Sauvignon Blanc.

http://allrecipes.com/Recipe/Maple-Salmon/Detail.aspx

Nice recipe, Linda. Thanks.

Linda,

I often make my salmon with a very similar marinade...using soy and maple and it always comes out delicious! Glad you enjoyed it too...I like your wine choice too...will have to try that pairing next time I have it.

[Jenise]

Good recipe, thanks for sharing. I'm suddenly reminded of a maple-whiskey baste I once used on a roast chicken but had forgotten--wow.

Good recipe, thanks for sharing. I'm suddenly reminded of a maple-whiskey baste I once used on a roast chicken but had forgotten--wow.

Ya know, I thought those ingredients were semi-familiar. Here is something from the past, a little over a year ago:

JENISE MARINADE

Recommended on pork chops

1/3 to ½ cup soy sauce
1/3 to ½ cup maple syrup (equal to the soy sauce)
several shakes of sesame oil
white wine
rosemary

Notes: Balance the sweet (syrup) with the salt (soy). A little sesame oil goes a long way in flavor.

Wine match: Pinot noir


The above recipe from you in chat one day when I was looking for something new to do to pork chops.

Heres a recipe I like with Broiled salmon fillets

1 container grape tomatoes, halved
1/4 cup EVOO
1 tblspn fresh tarragon leaves
1/4 cup dry white wine
1 teaspoon lemon zest
1/4 cup fresh lemon juice
salt and white pepper to taste
2 tblspn chopped basil leaves

Quick sautee all of the ingredients except basil. Place under broiler until tomatoes caramelize, about 5 - 7 minutes. Remove and let stand about 8 minutes. Add the fresh basil then serve over salmon fillets broiled with simple seaoning of salt and pepper and tarragon sprigs.

I'm not even that big a tomato fan but this really brings out the sweetness and teh lemon acidity balances it well. Adapted from something I saw emeril do food tv

Oh! Bless you all for giving me some kind of idea that will help me use up an overabundance of genuine Canadian maple syrup that was thoughtfully gifted to us.

We tried this with the salmon tonight. And oh my, was it ever delicious. And so simple. Now I can't wait to try something similar with some pork chops.

If anyone has any other maple syrup suggestions, please keep them coming.

Here's the thing... upon returning from a visit to her parents in Canada, my beloved neighbor bestowed upon us a large bottle of maple syrup. We tried to like it. We honestly did. But, um, we didn't really care for it in a pure syrup-on-waffles-or-pancakes kind of way. But when someone gives me a gift, I tend to get all overly gracious about it and apparently exhibited a bit too much enthusiasm. Because on her next return, she brought us another. And then to make it downright hilarious to my husband and I, when her parents visited a couple of months ago, yes, they brought us yet another bottle.

When I find a good thing, I see how many ways I can use it. Tonight I am making a pork tenderloin and using the same marinade as I used for the salmon. I'll be grilling this, and will post the results.

Oh! Bless you all for giving me some kind of idea that will help me use up an overabundance of genuine Canadian maple syrup that was thoughtfully gifted to us.

Trudy, I hereby volunteer to drive up and take it all off your hands. Especially if it's grade B.

My family in NYS used to be in the maple business but aren't tapping any trees this year. There goes my free never-ending supply.

The marinade worked quite well for the pork. The only problem is that I preheated the grill longer than usual while waiting for hubby to get home, therefore I ended up with well done (but not dried out) pork instead of the medium I prefer.

In a renewed effort to eat more healthy, we planned salmon for dinner. I usually grill it, and fix a simple dill sauce to go with. Tonight I wasn't in the mood for grilling, and wanted something different. I went on-line and googled maple salmon and found this simple but scrumptious marinade. I followed the recipe exactly (except for making a half batch). The fish was cooked perfectly, and was melt-in-your-mouth delicious.

I served this with steamed asparagus, and a 2004 Kenwood Sauvignon Blanc.

http://allrecipes.com/Recipe/Maple-Salmon/Detail.aspx

I've done something similar with a soy sauce and honey glaze (but no garlic). Not sure what Kenwood SB is like, but I couldn't imagine it with a Marlborough sauvingon blanc. My preference is for Pinot Gris.

Cheers,
Sue

Anyone ever tried this on a steak? The wife isn't particularly a fish lover. Seems to me the flavors would work but you never know.

There has been a lot of different ingredients tossed around on this thread, but if you are refering to the marinade I used on the salmon and pork, I'm not sure how I'd like the maple with steak. I think a rub with brown sugar may do better, but I defer to those with more experience. Here is one that I've used in the past.

4 beef steaks
1 cup beer
1 Tbls. packed brown sugar
1 tsp. seasoned salt
1/2 tsp. black pepper
1/4 tsp. monosodium glutamate OR unflavored meat tenderizer

Place your favorite cut of steak in a shallow pan, pour beer over, and marinate for 1 hour in refrigerator. Remove steak from beer. Combine dry ingredients and rub over steaks. Marinate for 1/2 hour in refrigerator. Preheat a skillet or grill to medium high heat. Grill to desired doneness.

I usually skip the beer part, and just use the rub.