We noticed some gorgeous wild sockeye salmon during our weekly shopping trip yesterday and just couldn't pass it up. Fish as beautiful as this requires a simple preparation and simple it was.
Marinated briefly in maple syrup, soy sauce and a little chopped chipotles in adobe, then cooked quickly in a very hot cast iron skillet, there was just enough sweet spicy heat to satisfy our ecclectic tastebuds. While the fish cooked to a charred perfection, the glaze was reduced and coated the cooked fish with subtle maple flavor. It was definitely worth doing again!
As for what the day holds - who knows. We've the rest of the usual weekend chores to accomplish and of course we'll be getting ready to host the neighborhood ghouls and goblins as they make their Halloween rounds during the early evening. Yesterday the big guy fashioned a "light box" out of a cardboard carton and some tissue paper, then spent the afternoon practicing his photography. As you can see the results are much better! Now, I just have to get my act together and clean up the plate before he takes the pics - blame it on hunger and too much wine, OK?
Maple Soy Glazed Salmon (adapted from epicurious.com)
1/3 cup maple syrup
1/4 cup soy sauce
1 teaspoon chipotles in adobo sauce, chopped
4 – 6 ounce skinless salmon fillets
Wash and dry salmon fillets, remove skin and check for and remove any pin bones. Whisk together syrup, soy sauce and chopped chipotles. Place salmon in zip bag, add marinade and refrigerate, turning occasionally for a maximum of 1 hour.
Drain marinade into a small pot. Spray heavy skillet with cooking spray and heat over medium high until very hot. Add salmon and cook for 3 minutes a side until slightly charred on the outside. Meanwhile place marinade over medium heat and boil for 4 minutes until reduced to a thick syrup. Place salmon on plate and drizzle with sauce. Serves 4
Hint - for a lower carb version, try using a low calorie maple flavored syrup instead of the real thing.