After a hectic couple of months I am finally back in the swing of things. I doubt anyone was waiting in suspense for my next recipe but I hope this one will not disappoint. I have had a lack of good dinner ideas lately so dinners around our house were rather uneventful the past few months.
It is weird how inspiration just sort of hits you sometimes though, after almost two months of cooking the same old thing I was struck with a random idea for Salmon. This came across my mind around 11:00pm the other night while being unable to fall asleep. We had recently found out that we will most likely be going to Quebec next summer for a visit. This in turn got me thinking about Maple Syrup since my husbands family produces some of the most amazing Maple Syrup, needless to say our house is an Aunt Jemima free zone. Not wanting to waste some high quality syrup I knew I had to put it to use on some high quality Salmon. Living on the West Coast where Salmon is a staple, this was not very hard to do. My mind kept racing about different ways to use the syrup on this Salmon and slowly I developed a plan.
When making this last night I was honestly nervous. I had no idea if this would work or if I would be throwing away $20 worth of salmon not to mention the Whiskey and our precious Maple Syrup. After taking it out of the oven and taking our first bites I knew that my late night “lightbulb” moment had panned out! It was delicious and my husband has already told me that I have to make this again soon! I hope you will enjoy my random strike of inspiration as well.
- 4 pieces of Wild Salmon (I used center pieces with the skin on)
- 1 Medium Shallot (finely chopped)
- 1 Large Organic Garlic Clove (finely chopped)
- 2 Tbsp Unsalted Butter
- 1 1/2 Shots Whiskey (I used Jameson)
- 4 1/2 Tbsp Maple Syrup (I used Grade “A”)
- Sea Salt and Pepper to taste
- Fresh Lemon Juice
- Rinse your Salmon and place it skin down on a lightly buttered baking dish. Pat the fish dry, squeeze a bit of lemon juice on it and crack some fresh pepper on it.
- In a Medium sauce pan, melt your butter and toss in the shallot. Cook over medium heat until it turns golden and toss in the garlic and a bit of salt.
- After about a minute, deglaze the pan with the whiskey. Cook for about 2 minutes to allow the alcohol to cook off.
- Add in the maple syrup and bring to a boil.
- Set aside and let it cool.
- Once the syrup and onions have cooled pour the mixture over the fish. I let mine site for about 15 minutes in the “marinade”.
- Heat your oven to 425 degrees. Place your fish in the oven uncovered and bake for 25 minutes.
- Let it cool a bit and serve.