Soy Good Maple-Glazed Salmon with Edamame Succotash
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Makes 6 servings
For the Marinade:
1 cup maple syrup
1/2 cup low-sodium soy sauce
3 cloves garlic, finely chopped
2 tablespoons peeled and grated fresh ginger
2 tablespoons Asian fish sauce* (optional)
1/4 teaspoon chili flakes (more or less depending on how spicy you like it)
*Found in the Asian section of your supermarket
Combine the first six ingredients in a medium sized pot and bring to a simmer for about 15 minutes, or until the sauce has thickened and has the same consistency the maple syrup had.
Cool the marinade to room temperature (you can make this in advance). Put the salmon in a small container and pour half the marinade over it, making sure the salmon is submerged. Save the rest of the marinade for a glaze.
Marinate the salmon in the fridge for at least 20 minutes, preferably 1-2 hours.
Preheat your broiler.
Take the salmon out of the marinade and blot it dry with paper towels. Disregard the marinade. Put the salmon on an oiled broiler pan if you have one; an oiled baking sheet will also work just fine.
Put the salmon under the broiler 5-6 inches from the heat source. Broil for about four minutes on each side, until the salmon is just cooked through and golden brown on top. Be careful; it does like to burn.
In the meantime, gently heat up the remaining glaze.
To check if the salmon is done, stick a pointy knife into the center of the thickest filet, then touch the tip of the knife. If it’s warm, the salmon is ready.
Scatter some herbs on a platter, put the salmon on top, and drizzle with the warm maple soy glaze.
Serve with the succotash (recipe here) and perhaps a little wild rice on the side.