Copper River King Salmon with Maple Basting Sauce

Copper River King Salmon with Maple Basting Sauce

Salmon can be so boring, right? I literally gag when I think about herb-crusted banquet salmon. It’s usually so dry that you have to chew it 20 times before you can get it down. blah.

But I love Copper River King Salmon, and Central Market had it on sale yesterday for $16.99 a pound. It’s not cheap, but it’s cheaper, and it’s worth it. So I picked it up without a cooking plan. And sometimes no plan is the best plan. I find if I’m really excited about a certain recipe that has lots of ingredients & steps I inevitably end up disappointed.

This recipe does not disappoint. And it’s so simple. I made it with ingredients I had around the house.

Broiled Salmon with Spicy Maple Basting Sauce (Gourmet, 1995)

6 tablespoons Grade B maple syrup (or Grade A maple syrup flavored with 3 drops maple extract, or to taste)
1/2 cup water
2 tablespoons minced peeled fresh gingerroot (I freeze my gingerroot so I always have some on hand)
2 garlic cloves, minced
1 teaspoon dried hot red pepper flakes, or to taste
1/4 teaspoon salt

In a small heavy saucepan combine maple syrup, water, gingerroot, garlic, red pepper flakes, and salt and simmer until reduced to about 1/2 cup.

Cool basting sauce.

Preheat broiler.

Arrange salmon, skin sides down, on oiled rack of broiler pan and season with salt. Broil salmon about 4 inches from heat 4 minutes. Brush salmon with sauce and broil until just cooked through, about 6 minutes more. Then baste again before serving.

I served my salmon with spinach & couscous, but it would also be great with some jasmine rice & Asian vegetables.

Categories: Main Dish, Recipes

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