A couple years ago for Christmas, my grandmother gave everyone a can of real Canadian maple syrup thanks to a relative who smuggled it into the country brought it back for us. In our family, real maple syrup earned a special honor and was only brought out for the most special occassions. We would drizzle it on crepes that my father made for birthday breakfasts or my mother would pour a little in the squash she served with Christmas dinner.
I finally cracked open that can of maple-y goodness a couple weeks ago and there’s been no going back. This weekend my brother and fellow maple afficionado was visiting so I made us a maple-centric meal:
Maple Glazed Salmon with Maple Swiss Chard and Jasmine Rice*
Ingredients (serves 2)
- 10 oz salmon fillets
- 2 TBS plus 2 TBS pure maple syrup
- 1 TBS soy sauce
- 1 garlic clove
- salt and pepper
- Jasmine rice
- 1 bunch of Swiss chard
- Turn your oven on to 350 degrees F.
- Rinse and dry your salmon fillets and place them in a baking pan, skin side down.
- Whisk together 2 TBS maple syrup, 1 tablespoon of soy sauce, a pinch of salt and pepper and 1 small minced clove of garlic. Pour this on top of the fish. Ideally, you’d marinate this for at least an hour and as much as overnight. I just let it sit at room temp while my oven pre-heated and I got the rice and chard started.
- Toss your rice in a rice cooker with the appropriate amount of water. Oh–you don’t have a rice cooker? Go get one! Seriously, the rice cooker saves time and cooks rice perfectly. You don’t need to worry about stirring or fret about your crappy rental apartment electric stove over or under cooking your grains. A rice cooker also cooks a variety of grains, can steam veggies and protein and will make the best oatmeal you will ever eat. In the meantime, please feel free to use the old-fashioned pot on a stove burner method.
- Your oven should be preheated now. Toss in the salmon. Depending on the thickness, it will need to bake for about 10-15 minutes.
- Roughly chop up your swiss chard and rinse the heck out of it. This is a great veg, but it can be pretty sandy. Then toss it in a large pot with a couple ounces of water or broth and steam it.
- When the chard is done, drain the excess water and toss in a pinch of salt and a couple tablespoons of maple syrup.
*For the record, I would have preferred some kind of sweet potato dish instead of rice, but I didn’t have any in the house. I would have probably baked thinly sliced sweet potato rounds and glazed them with some maple syrup, cinnamon and a pinch of salt. They could have cooked with the fish.