ith mustard, maple syrup, vinegar, salt and pepper. Add salmon and turn
In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and pepper.
Place salmon in a shallow glass baking dish, and coat with the maple syrup mixture. Cover the dish, and marinate salmon in the refrigerator 30 minutes, turning once.
Preheat oven to 400 degrees F (200 degrees C).
Place the baking dish in the preheated oven, and bake salmon uncovered 20 minutes, or until easily flaked with a fork.
Place salmon fillets on a baking sheet and season with salt and black pepper.
Combine pecans, maple syrup, vinegar, paprika, chipotle powder, and onion powder in a food processor; pulse until texture is crumbly. Spoon pecan mixture on top of each salmon fillet, coating the entire top surface. Refrigerate coated salmon, uncovered, for 2 to 3 hours.
Preheat oven to 425 degrees F (220 degrees C).
Bake salmon in the preheated oven until fish flakes easily with a fork, 12 to 14 minutes.
Stir salt, paprika, cardamom, coriander, and black pepper together in a bowl. Add oil and maple syrup and stir until evenly combined.
Preheat a non-stick frying pan over medium-high heat, about 350 degrees F (175 degrees C).
Dredge salmon pieces through the maple syrup mixture until evenly coated on all sides.
Cook salmon in the preheated pan until fish flakes easily with a fork, 5 to 7 minutes per side.
Remove the salmon from the refrigerator and let
salmon fillets in mixture of 1/3 cup maple syrup and
Preheat oven to 375\u00b0F.
In a large sealable plastic bag, combine first five ingredients. Then add salmon. Seal the bag, gently squeeze and toss until marinade is evenly distributed over salmon filets.
Marinate at room temperature for 30 minutes or 1 hour refrigerated.
In a baking pan, empty contents of plastic bag and arrange salmon filets in one layer.
Roast for 10-12 minutes or until salmon is tender and flakes easily when forked.
Combine syrup, mustard, garlic, ginger, and pepper in a bowl.
Cover and refrigerate several hours to allow flavors to blend.
Preheat grill to medium heat.
Brush salmon evenly with oil.
Grill 4 minutes on each side or until salmon flakes easily with fork brushing frequently with the syrup mixture.
ot, dip the donuts into Maple Glaze, then into bacon pieces
he flavours to develop.
SALMON:
A few hours before
DIRECTIONS FOR POACHED SALMON: In a very large skillet,
Combine flour and baking soda in medium bowl. Beat brown sugar, butter and shortening until creamy. Add eggs, vanilla and maple flavoring. Gradually beat in flour mixture. Stir in morsels and chopped pecans. Drop by rounded tablespoonfuls onto ungreased cookie sheets. Bake at 350\u00b0 for 9 to 12 minutes (or until light golden brown). When cool, spread with Maple Frosting and top with 1/2 pecan. Makes approximately 5 dozen.
Brush salmon with Italian dressing, and season with Blackened Saskatchewan Shake.
Start your Traeger on smoke with lid open for 5 minutes to get started, then turn up to 325\u00b0.
Place salmon on the grill and cook for 20 to 30 minutes, until fish is flaky (be careful not to over cook).
Remove salmon from grill and enjoy!
nd sugar.
Add the maple syrup; stir in the eggs
In a bowl, combine peanut oil, balsamic vinegar, lemon juice, green onions, soy sauce, brown sugar, ginger, paprika, pepper, pepper flakes, salt, sesame oil, and garlic cloves.
Once properly mixed, combine salmon fillets with marinade.
Cover and place into refrigerator for 2-24 hours. The longer the better.
Place fillets on outdoor grill.
Cook fillets 4 minutes on each side. Enjoy.
lended. Add heavy cream and maple flavoring. Stir well to combine
Rinse salmon fillets, place in a Pyrex 10 x 7 inch baking dish and drizzle with lemon juice.
In a food processor, place anchovies, rosemary, olives, garlic and olive oil; pulse until mixture turns into a coarse paste.
xing bowl, combine soy sauce, maple syrup, orange juice, lime juice
Smoke the salmon steaks over medium heat, using alder, cherry or maple using
b>salmon fillets in a shallow dish and set aside. Combine mustard, maple