Wednesday, May 30, 2012

Maple Cinnamon Glazed Salmon

I know what your first thought is after reading the title... shouldn't that be in oatmeal? Well, by making this glaze and brushing it onto your salmon, you get a beautiful, sweet crunchy crust on pan seared salmon! I tried this last night with a side of jalapeno polenta and it was delicious! My 3 1/2 year old wolfed it down. I'm so blessed to have access to an amazing amount of salmon from our fishing trip last year - every person on the boat limited out on King Salmon! We go again in a couple of months, so I am trying to use up all of last years fish. I hope we have the same abundance of fish that we had last year! Maybe some more halibut in there too...

Here is my recipe...This made enough to coat 2 or 3 salmon steaks. It is so quick to make that you can always make a little more if you run out, but I hate to waste it once it's contaminated with the fish. I used King salmon, which by far exceeds the Atlantic salmon for flavor and texture!

Maple Cinnamon Glaze for Salmon

2 Tablespoons of Pure Maple Syrup
1 teaspoon Dijon Mustard
1/2 teaspoon ground cinnamon
1/4 teaspoon black pepper
1/4 teaspoon salt

Whisk ingredients together until smooth. Using a a silicone brush, "paint" the mixture onto one side of the salmon. Place salmon glaze side down into a medium-hot grill pan. Paint the other side of the fish while in the pan - this eliminates wasting the glaze! Cook time depends on the thickness of the fish. I usually judge when to flip by how easily it releases from the pan and my looking at the side of the fish. it should be opaque almost halfway up the sides before you flip. You can serve additional glaze on the side, just make sure that it hasn't been mixed with the raw salmon.

Maple Cinnamon Glazed King Salmon
This glaze would be amazing on many thing! I think scallops and shrimp would be delectable too! I would love to hear what you think and if you try it on any other seafood or chicken!

1 comment:

  1. Yum...this looks delicious!!! Will have to give it at try!