14 June 2010

Maple Teriyaki Salmon Steaks


The spinach right now is so fresh and plentiful. It becomes the perfect stage for this easy salmon dish.  This is a dish for an evening when cooking is' back burner stuff'. You need to eat and you don't want to eat fast food or spend ages in the kitchen, so marinate some salmon and wash some spinach, do minimal 'slice and dice' and you still come out with a good meal. I halved the recipe and we had ours with steamed basmati rice to soak up the juices.

That's all I have to say. Enjoy!








I love pretty plates. This was my gift to myself when we shopped during our most recent trip to Germany.
The spinach and salmon looked nice on it... so back to the cooking part of this post.

Maple Teriyaki Salmon
courtesy of Sweet Maple – Life, lore, and recipes from the sugarbush

Ingredients:

4 salmon steaks, skin on and about 1-inch thick
1/3 c. maple syrup
1/3 c. dry white wine
3 tbsp. soy sauce
3 scallions, thin slices – whites and greens
2 gloves garlic, minced
¼ tsp. black pepper

2 c. chopped fresh pineapple

2 lb. spinach, washed, picked over, and spun out in a salad spinner or drained well
2 tbsp. olive oil
1 tbsp. butter
2 cloves garlic, minced
1/2 tsp. red pepper flakes

Combine the maple syrup, wine, soy sauce, scallions, garlic and pepper in a glass baking dish.

Rinse and dry four salmon steaks

Marinate the salmon flesh-side down for 1 to 3 hours.

Heat a grill or prepare a pan on a hot burner for pan-searing. Lay the steaks skin side down and leave for 4 – 5 minutes. Prepare the spinach (see below). If grilling, carefully turn and cook another 4 minutes or so. Baste the tops with the maple marinade.

Meanwhile heat a large non-stick pan and sauté garlic and red pepper flakes in olive oil for about 1 minute. Add the butter and spinach, tossing to distribute the garlic and red pepper flakes. As the spinach begins to wilt, reduce the heat to a simmer, and cover the pan. Let the spinach finish

If pan-searing, add the pineapple over the tops of the steaks, drizzle with more marinade and ‘finish’ for another 4-5 minutes under a broiler set at ‘high’.

If grilling, toss the pineapple with some marinade and place in a grill pan to blacken the edges and heat.

Place the salmon steaks on a bed of spinach with the pineapple over top.

Serves: 4


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