I probably shouldn’t have left the tray of Christmas cookies on the kitchen counter, where I could so easily grab one whenever I passed – and I spent a lot. I need to get back on track because eventually I will need to change out of the drawstring sweatpants.
This is where the maple and ginger lacquered salmon comes in. It’s a nutritional powerhouse that tastes like a rich treat, making my transition to healthy meals a lot easier.
The USDA says we should all eat fish and seafood at least twice a week, but few of us actually do. Such a simple recipe has you covered for one of those nights. All you have to do is grate some ginger in a saucepan with maple syrup (and make sure you’re using real stuff, not pancake topping). If you like spicy heat, add a pinch of cayenne pepper while the syrup cooks for 2 minutes. Pour the maple syrup mixture over the salmon a few times during cooking. That’s all we can say about it.
To make this a well-balanced, complete, and super-quick meal, start with quick-cooking brown rice in a saucepan first. Toss the asparagus with olive oil, salt and pepper and roast on a baking sheet while the salmon cooks. In just over 15 minutes, dinner is ready.
Maple-Ginger Lacquered Salmon
1/3 cup maple syrup
1 tablespoon of grated ginger
Pinch of Cayenne (optional)
4 6 oz salmon fillets
½ teaspoon of salt
¼ teaspoon black pepper
1. Preheat the oven to 425 degrees. Line a baking sheet with parchment paper or foil coated with cooking spray.
2. Combine maple syrup and ginger in a small saucepan; bring to a boil. Lower the heat and simmer for 2 minutes.
3. Place the salmon on the pan and season with S&P. Place a little of the maple mixture on each slice, spreading it over the surface with the back of the spoon. Bake 4-5 minutes and pour more of the mixture over the salmon. Repeat in about 2 minutes, and another 2 minutes later, using the rest of the mixture. Cook until the surface of the salmon is golden brown and cooked through, about 9 to 12 minutes in total.
Makes 4 servings