Yield: 6 Servings
Salmon
Ingredients
1/3 cup pure maple syrup
1 1/2 Tbs. lemon juice
2 1/2 Tbs. light soy sauce
1 1/2 tsp. stone-ground mustard
2 lbs. salmon fillets
3 Tbs. thinly-sliced scallions
Instructions
- In medium bowl, mix together syrup, lemon juice, soy sauce, and mustard.
- Cut salmon fillets into 6 serving pieces. Place in rectangular glass Pyrex pan.
- Drizzle fish with marinade, reserving 1/3 cup of marinade. Refrigerate for 30-60 minutes. (While fish is marinating, you can prepare the figs, below).
- Heat oven to 400 degrees F. Remove fish from marinade, but don't discard the marinade. Place fish in a baking pan.
- Bake 15 to 20 minutes, basting occasionally with marinade from the Pyrex, until fish is flaky and tender.
- Arrange fish on plates, drizzling with the 1/3 cup reserved marinade (not the marinade from the Pyrex pan).
- Serve with roasted figs (below).
Figs
Ingredients
6 small black mission figs, stemmed
Safflower oil
Sea salt and freshly-ground pepper
Instructions
- Preheat oven to 400 degrees F.
- Cut a small "X" in the top of each fig, squeezing gently to crown them a little.
- Place figs on baking sheet, drizzle with safflower oil, and sprinkle with salt and pepper.
- Bake until figs caramelize and become soft, approximately 15 minutes.
- Serve with maple salmon (above).
