Soy Maple Salmon
You know that feeling when you've been going way too hard on the pasta and bread and red wine and you're starting to feel like just a tad whale-like, but yet you're unwilling to commit to a life of health food? Yes, I feel you. This soy maple salmon is my go to when I refuse to eat bland food, but need just a touch of health in my life.
Soy Maple Salmon
Active Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
- 1 lb. salmon
- Kosher salt and pepper to taste
- 1/4 cup real maple syrup
- Zest of one lime
- Juice of 1/2 of a lime
- 2 cloves of garlic, minced
- 1 inch fresh ginger, grated
- 2 tbsp. soy sauce
- 1 tsp. sriracha (or more to taste)
- 1 tsp. cornstarch (to be added after marinating)
Pre-heat the oven to 275 degrees. Next, whisk together the maple syrup, lime zest and juice, garlic, ginger, soy sauce and sriracha.
Pour 1/3 of the marinade into a sealed bag or container and add the salmon. Marinate for 30 minutes or up to 24 hours.
Remove salmon skin side down on a baking sheet or in a cast iron skillet. Pour any marinade left in the bag on top of the salmon. Bake for 45 minutes or until the salmon is cooked through, but still moist. It should break into large chunks easily.
While the salmon bakes, combine the cornstach with equal parts water and whisk together to make a slurry. In a small saucepan bring the remaining marinade to a boil. Add the cornstarch slurry to the sauce and let this boil for an additional minute or until the glaze has thickened.
Brush the glaze over the salmon and serve!
Rosé
Charles & Charles Rosé- find it at Total Wine
WHY IT WORKS:
- This wine has notes of strawberry, raspberry and citrus. It is off dry, which means that it has does not have much residual sugar.
- This is great for pairing because it has nice acidity, but is not overpowering in flavor. This allows it to compliment a wide variety of different foods.
- I like this wine with the maple soy salmon because it picks up the bright lime flavor in the glaze.
- Rosé works well with salmon because it usually has slightly more body and structure than a light white wine. This allows it hold up to the bolder flavor of salmon.
