Friday night, fish night. Quick recipe. The strong flavor of the ginger –garlic simmered with the maple syrup will linger in the kitchen. I decided to pair it with a Parmesan Couscous from Near East. The combination was great. Steamed broccolis are a must on our house lately.
Tonight’s March 11, 2011 dinner:
Broiled Salmon with Spicy Maple Sauce
BROILED SALMON WITH SPICY MAPLE BASING SAUCE
6 tablespoons maple syrup, or to taste
½ cup water
2 tablespoons minced peeled fresh gingerroot
2 garlic cloves, minced
1 teaspoon dried hot red pepper flakes, or to taste (optional)
¼ teaspoon salt
Four 1-inch-thick pieces salmon fillet (about 6 oz. each)
In a small heavy saucepan combine the maple syrup, water, gingerroot, garlic, red pepper flakes, and salt and simmer until reduced to about ½ cup. Cool basting sauce.
Arrange salmon, skin side down, on oiled rack of broiler pan and season with salt. Broil salmon about 4 inches from heat 4 minutes. Brush salmon with sauce and broil until just cooked through, about 6 minutes more.
ROASTED CHERRY TOMATOES
2 pints cherry tomatoes
Good olive oil
Coarse sea salt
Freshly ground black pepper
Fresh basil leaves, cut into chiffonade
Sea salt or fleur de sel
Preheat oven to 400 degrees.
Toss the tomatoes lightly with the olive oil on a baking sheet. Spread them out into one layer and sprinkle generously with the coarse sea salt and the pepper. Roast for 15 to 20 minutes, until the tomatoes are soft.
Transfer the tomatoes to a serving platter and sprinkle with basil leaves and sea salt. Serve hot.