Salmon with Spicy Maple Sauce - Giangi's Kitchen

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Salmon with Spicy Maple Sauce

Published on March 12, 2011 | Fish

Salmon with spicy maple sauce..  The strong flavor of the ginger –garlic simmered with the maple syrup will linger in the kitchen.

Another wonderful flavor coming out of the kitchen was the side dish of cherry tomatoes. The sweet tender tomatoes roasted in the oven give out a wonderfully soft and rich flavor. Therefore a perfect side dish to any poultry, fish or meats. Perfect for any occasions.

While the tomatoes were roasting I decided to pair it with a Parmesan Couscous from Near East.

The combination was great. Another great fish to use with this recipe is sea bass and swordfish. Hence the tender fish meat  will take on the spiciness  well and enhance it.

Steamed broccolis are a must on our house lately.

Tonight’s March 11, 2011 dinner:

Broiled Salmon with Spicy Maple Sauce

Steamed Broccolis

Roasted Tomatoes

Parmesan Couscous




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.

Preheat broiler.

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.



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.

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