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Maple Glaze For Salmon

I've had a number of folks asking for this recipe so I thought I would add it to the Wiki Library


Maple Glaze for Salmon

1 cup pure maple syrup
2 tablespoons finely grated peeled fresh gingerroot
4 tablespoons fresh lemon juice
3 tablespoons low sodium soy sauce
1 1/2 teaspoons minced garlic
1/2 teaspoon lemon zest
Fresh ground pepper to taste

In a small heavy saucepan simmer maple syrup, gingerroot, 3 tablespoons lemon juice, soy sauce, garlic, lemon zest and pepper to taste until reduced to about 1 cup, about 30 minutes, and let cool. (Maple glaze may be made 2 days ahead and chilled, covered. Bring maple glaze to room temperature before proceeding.)

In another small saucepan heat half of glaze over low heat until heated through to use as a sauce. Stir in remaining tablespoon lemon juice. Remove pan from heat and keep sauce warm, covered.

NOTE: If you simmer the glaze for the full 30 minutes it will be more of a basting sauce. To use as a mop, divide the glaze into two equal portions after simmering for 5 - 10 minutes (long enough for the flavors to meld together). Simmer the second portion for the remaining 20 minutes and then add the last teaspoon of lemon juice. Serve as a side sauce.

The original recipe listed "Salt to taste". Since this recipe also contains soy sauce I omitted the salt altogether and replace the soy sauce with a "Low Sodium" Soy sauce.

If you choose to "spray" your mop, strain the sauce through some cheese cloth or pour though a fine mesh strainer to remove the garlic, ginger root and lemon zest.



Comments (2)

Have been looking for a good maple glaze recipe for a wile , I will try it.
 I was stationed in Alaska in the 90's and was invited to another soldiers parents home (they lived there). They grilled some salmon for me, and it had a sauce cooked on it...i swear they called it "Colby" or "Cody" sauce (may be a variation in spelling.) Do you know if this recipe is also called that? Reading the ingredients, seems like it might fit the taste. Gonna try it anyway, just thought you might know.
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