Maple Salmon

I promise our next post will be something without balsamic vinegar or fish (we just noticed that our taste buds have been a little one sided as of late). Hopefully you've enjoyed our cravings. If not, you have our apologies and a tantalizing preview of what is to come in a few days: chocolate zucchini bread.

But I couldn't turn down this simple fish recipe. The maple adds the distinct fall flavor that this season demands, yet it's still a light and healthy meal. Try serving with the Asian Pear Salad or Spinach Tortellini Salad.

We're also wondering how all you readers are feeling about our blog. Do you like what we've been making? Do you want more dinner? Less fish? More vegetarian? More meat? More dessert? Better labels? Or maybe you're indifferent? We'd love to know what you think (and if you don't feel like leaving a comment, try clicking the reactions). Is there anyone out there? Let us know someone is reading our blog!


Maple Salmon
Recipe adapted from allrecipes.com
Pictures by Caroline
Serves 4

1/4 cup maple syrup
2 tablespoons soy sauce
2 cloves garlic, minced
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 pound salmon

1. In a small bowl, mix the maple syrup, soy sauce, garlic, salt, and pepper.
2. Place salmon in a shallow glass baking dish, and coat with the maple syrup mixture. Cover the dish, and marinate salmon in the refrigerator about 20 minutes, turning once.*
3. Preheat oven to 400 degrees F.
   
4. Place the baking dish in the preheated oven, and bake salmon uncovered 20 minutes, or until easily flaked with a fork.

*If you're in a hurry, you can get away with about 1o minutes or marinating.