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Maple glaze for Salmon Recipe

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This recipe for Maple glaze for Salmon, by , is from The Christman Family & Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Michelle Christman
Added: Friday, February 16, 2007

Category:
Category:

Ingredients:  
Ingredients:  
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

Directions:
Directions:
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.

Personal Notes:
Personal Notes:
We use this on top of salmon we put in the smoker and it's awesome. I would imagine it would be the same if you did the salmon in the oven, I just haven't tried that...

 

 

 

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