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Рецепт Pepper Crusted, Maple Glazed Salmon
by Global Cookbook

Pepper Crusted, Maple Glazed Salmon
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  Порций: 4

Ингредиенты

  • 3/4 c. maple syrup
  • 1/4 c. soy sauce
  • 4 x salmon fillets - (abt 6 ounce ea) skin removed
  • 1/4 c. freshly-cracked black pepper
  •     Vegetable oil spray as needed

Инструкции

  1. To prepare the marinade: In a small bowl whisk together the syrup and soy sauce. Pour the marinade into a large plastic resealable bag, and add in the fillets. Press out the air and seal the bag tightly, then turn the bag several times to distribute the marinade. Set in a large bowl and chill for as long as possible (a minimum of 4 hrs, but ideally 24 hrs to do it justice). Turn salmon every few hrs.
  2. Place pepper on a small plate. Remove salmon from marinade and generously spray both sides of each fillet with oil. Pat top side only into cracked pepper to coat.
  3. Grill fillets, pepper-side up, over Direct High heat for about 6 min, turning once halfway through grilling time. Avoid overcooking the fillets. Salmon is best when the color has turned to a pale pink, but the fish is still moist throughout. Serve immediately on warmed plates.
  4. This recipe yields 4 servings.
  5. Wine Recommendation: Try a young Riesling from Alsace, France, with this one. With little residual sugar, its fruitiness will play off the maple sweetness of the salmon.
  6. Comments: This easy marinade creates a candied salmon fillet which melts in your mouth under a black pepper crust.
  7. Le Secret: The longer the salmon marinates (up to 48 hrs) the better it is.
  8. Note: When multiplying the recipe for larger groups, it is not necessary to increase the marinade proportionately. Just mix sufficient marinade (in the same 3 parts maple syrup to 1 part soy sauce proportions) to cover all the fillets.
  9. Tips for advance prep: Although the fish can be placed in its marinade up to 48 hrs in advance, it should only be peppered and cooked just before serving.