Vermont Maple Salmon

I used to really dislike salmon.  When your only experiences eating it were in hotel ballrooms where it's mass cooked and over-heated, it tends to give you a negative impression.  But everyone loves salmon right?  It's so good for you, packed with good brain fats, and protein and omega something or others. A few better experiences and I realized salmon is pretty darn good when  it's cooked with a little TLC. 

This recipe made salmon go from "not so bad" to "Um Wow!" 

So maybe salmon doesn't come from Vermont.  After a taste of this dish though, you'd swear it swam around maple trees instead of up rivers.  The sweet maple syrup combined with the salty soy sauce makes this meaty fish really shine.  Practically speaking, it also helps the salmon to keep from drying out which is the cardinal sin of cooking salmon as far as I'm concerned. The delicious marinade and glaze works well in the oven or grilled.

Vermont Maple Salmon
Serves 2-3


Ingredients:
1 lb. Salmon
1/4 cup real Maple Syrup
3 Tbsp soy sauce
3 gloves of garlic, diced
1 tsp black pepper
2 green onions sliced thinly

Directions:
1. Combine the syrup, soy sauce, garlic, pepper and onions in a bowl.
2. Rinse salmon off and lay in a deep baking dish.  Pour the marinade over the fish and then flip the fish over so that it is skin side up and the flesh is in the marinade. 
3. Marinate for 20-40 minutes in the fridge, flipping twice. 
4. Remove from the fridge and flip the fish back over so that it's flesh side up.  Cook at 350 for 20-30 minutes, checking frequently for doneness. 

Serve:
One pound of salmon is good for about 2-3 people depending on portion size.  Serve with fresh steamed vegetables for a healthy meal.