Originally uploaded by foodietots
Recipe # 1: Maple-Roasted Salmon
Our first salmon dish was a success with the toddler – he devoured his serving and a large portion of the husband’s as well.
I used this simple recipe from Epicurious.com. However, I take offense to the opening comment that alleges farm-raised Atlantic salmon is tasty. (Disclosure: I grew up in the Pacific Northwest.) If you’ve never had Pacific salmon, I implore you to try it. Wild Alaskan King Salmon is available at Whole Foods right now. Farm-raised Atlantic salmon may as well be cod in comparison, and then there are the many environmental issues surrounding farmed fish as well.
But, if you don’t have Pacific salmon handy, marinate the fish as recommended by the recipe. If you’re using the good stuff, just brush the glaze on and roast as directed, then brush a little more on right when you remove it from the oven. I’ve used a maple-mustard glaze before, but the rum really intensified the sweetness. I used a 1 lb piece of salmon, 2 T each maple syrup and rum, and 1 t brown mustard. My salmon piece was pretty thick, so it needed 20 minutes to cook to medium-rare in the center. Atlantic salmon is usually thinner, so 15 minutes is probably sufficient.