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Maple-Glazed Roasted Salmon

Photo: Howard L. Puckett; Styling: Fonda Shaia
Yield 6 servings (serving size: 5 ounces fish and 2 shallot halves)
Reserve 2 servings of this recipe to make the Finnish Salmon-Potato Chowder.

Ingredients

  • 1/4 cup grated peeled fresh ginger
  • 1/4 cup rice vinegar or white wine vinegar
  • 1/4 cup maple syrup
  • 1 (2 1/2-pound) salmon fillet
  • 6 shallots, halved lengthwise
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons maple syrup, divided
  • Chopped parsley (optional)

Nutrition Information

  • calories 342
  • caloriesfromfat 41 %
  • fat 15.6 g
  • satfat 2.7 g
  • monofat 7.5 g
  • polyfat 3.4 g
  • protein 38.8 g
  • carbohydrate 9 g
  • fiber 0.0 g
  • cholesterol 123 mg
  • iron 1 mg
  • sodium 284 mg
  • calcium 19 mg

How to Make It

  1. Combine first 3 ingredients in bottom of a large platter. Add fish, skin side up, to ginger mixture. Cover and marinate in refrigerator 20 minutes. Remove fish from marinade; pat dry with paper towel to remove excess marinade.

  2. Preheat oven to 450°.

  3. Place a baking sheet in oven 5 minutes. Place shallots and fish, skin side down, on baking sheet; sprinkle with salt and pepper. Brush fish with 1 tablespoon syrup. Bake at 450° for 10 minutes. Brush with 1 tablespoon syrup; bake an additional 7 minutes or until fish flakes easily when tested with a fork. Sprinkle with parsley, if desired.