I enjoyed this salmon and it was very simple to make. The shallots were excellent and my guests really enjoyed their meal. I thought that it needed something to spice it again as I thought as well as did some other people that the shallots outshined the salmon!! If you buy a cheaper type of salmon for this recipe I do not think that it would turn out as good.
Maple-Glazed Roasted Salmon
Reserve 2 servings of this recipe to make the Finnish Salmon-Potato Chowder.
Yield: 6 servings (serving size: 5 ounces fish and 2 shallot halves)
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Amount per serving
- Calories: 342
- Calories from fat: 41%
- Fat: 15.6g
- Saturated fat: 2.7g
- Monounsaturated fat: 7.5g
- Polyunsaturated fat: 3.4g
- Protein: 38.8g
- Carbohydrate: 9g
- Fiber: 0.0g
- Cholesterol: 123mg
- Iron: 1mg
- Sodium: 284mg
- Calcium: 19mg
- 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)
- 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.
- Preheat oven to 450°.
- 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.
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