RECIPE: REC: Gingery Cider Glaze for Salmon

[deb-in-mi]

This is a recipe that I bastardized from CI. Basically they wanted you to quickly brine the salmon first but we felt that it was too salty that way. But the glaze was good!

• 1/3 apple cider
• 3 Tbsp cider vinegar
• 2 Tbsp sugar
• 4 tsp soy sauce
• 1.5 tsp. cornstarch
• 1 (1 inch) piece ginger, peeled and lightly smashed (note: I chop it up and add it with the other ingredients

Combine all ingredients in a small saucepan and stir until no lumps remain. Add ginger and bring to a simmer over med-high heat, stirring frequently. Continue to cook, stirrings frequently, until thickened, about 1 minute longer. Remove from heat. Discard ginger just before using.



I top salmon with this and then broil it.

 

[Marg CDN]

We have lots of salmon around here. (maybe less this year since thousands of spawning hopeful salmon died in the drought). I use the glaze from the 1997 cedar plank recipe, similar, and I've been making it since it was published. Way back in the days when you had to go to a Home Depot to get a piece of untreated cedar cut for cooking. But yours sounds so easy. I do like salmon, sickeye, but for me it needs something. --- another typo, that was sockeye

1 cup pure maple syrup
2 tablespoons finely grated peeled fresh gingerroot
4 tablespoons fresh lemon juice, divided
3 tablespoons soy sauce
1 1/2 teaspoons minced garlic
an untreated cedar plank (about 17 by 10 1/2 inches; if desired
a 2 1/2-pound center-cut salmon fillet with skin
greens from 1 bunch scallions

Accompaniment: Mustard Mashed Potatoes (using grainy Maille Dijon)

In a small heavy saucepan simmer maple syrup, gingerroot, 3 tablespoons lemon juice, soy sauce, garlic, and salt and pepper to taste until reduced to about 1 cup, about 30 minutes, and let cool. (Maple glaze may be made 2 days ahead and chilled, covered. Bring maple glaze to room temperature before proceeding.)

 

[deb-in-mi]

We have lots of salmon around here. (maybe less this year since thousands of spawning hopeful salmon died in the drought). I use the glaze from the 1997 cedar plank recipe, similar, and I've been making it since it was published. Way back in the days when you had to go to a Home Depot to get a piece of untreated cedar cut for cooking. But yours sounds so easy. I do like salmon, sickeye, but for me it needs something. --- another typo, that was sockeye

1 cup pure maple syrup
2 tablespoons finely grated peeled fresh gingerroot
4 tablespoons fresh lemon juice, divided
3 tablespoons soy sauce
1 1/2 teaspoons minced garlic
an untreated cedar plank (about 17 by 10 1/2 inches; if desired
a 2 1/2-pound center-cut salmon fillet with skin
greens from 1 bunch scallions

Accompaniment: Mustard Mashed Potatoes (using grainy Maille Dijon)

In a small heavy saucepan simmer maple syrup, gingerroot, 3 tablespoons lemon juice, soy sauce, garlic, and salt and pepper to taste until reduced to about 1 cup, about 30 minutes, and let cool. (Maple glaze may be made 2 days ahead and chilled, covered. Bring maple glaze to room temperature before proceeding.)

Sounds delish!