Recipe: Maple Soy Salmon

This is an adaptation of my sister Lien's recipe, primarily because I can never remember what she told me...    This is a truly fusion recipe, with Asian, Canadian and Latin ingredients, and would work well with any meaty fish such as halibut or cod.


When buying salmon, try to get a center cut.  Otherwise, the fish will be very thin on one end and won't cook evenly.  If you don't like the skin, you can remove it but this recipe makes the skin really crispy and delicious!  I store whole pieces of ginger in the freezer, and just grate it (skin and all) when needed.

Serves 2

Ingredients:
-two salmon fillets (approx. 6-8 oz each)

-1 1/2 tsp cornstarch
-cold water
-vegetable oil
-one green onion, thinly sliced crosswise
-jalapeno pepper, thinly sliced crosswise (optional)


Marinade:
-1/3 cup low sodium soy
-1/2 cup pure maple syrup
-1 tsp finely grated ginger
-1 clove garlic finely minced

• In a small bowl, mix cornstarch with a small amount of cold water.  Stir to dissolve the cornstarch.
• In  medium bowl, combine marinade ingredients.  Pour half into a small sauce pot and bring to a boil to make a glaze.
• Add salmon fillets to the bowl and marinate for at least 15 min, or up to an hour.
• When the glaze begins to boil, stir in cornstarch mixture.  Once returns to a boil again, it will thicken up very quickly. Reduce heat to lowest setting until salmon is cooked, stirring occasionally.
• To cook salmon, place a nonstick pan over medium heat and add oil.
• Remove salmon from marinade and let excess marinade drip off.  Gently place salmon skin side up into pan.  Discard marinade.
• Cook salmon about 5 min per side for 1 1/2 inch thick cuts.  The fish is done once the it flakes easily with a fork.
• Serve salmon over rice with reserved glaze.  Garnish with green onions and jalapenos.