Salmon with Maple Balsamic Glaze

"I found this recipe in the seafood department of a local grocery store. It is wonderful."
 
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photo by Tea Jenny photo by Tea Jenny
photo by Tea Jenny
Ready In:
18mins
Ingredients:
8
Serves:
4
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ingredients

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directions

  • In a small saucepan, mix maple syrup, balsamic vinegar, orange juice, and garlic together.
  • Bring the mixture to a boil, reduce heat and simmer for about 5 minutes or until mixture is reduced.
  • Remove from heat and stir in oil.
  • Marinate salmon for 10 minutes, and then remove from marinade.
  • Sprinkle salt and pepper on the salmon.
  • Liberally brush salmon with the marinade.
  • Broil (or grill over medium coals) 4 to 5 inches from heat for 12 minutes per inch of thickness.
  • For fillets – baste again with marinade half way through cooking time.
  • For steaks – turn half way through cooking time and baste with marinade.
  • Dim the dining room lights and light the candles on the dinner table.
  • Serve with small boiled whole new potatoes, steamed asparagus, and a bottle of your favourite white wine.

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Reviews

  1. I really liked the description and this had good reviews, but ....I made this recipe twice because I thought I really would like this, as the sauce had a nice flavor, but I really do not think it was made for salmon! Perhaps a good salad dressing or veggie sauce, I'm not sure, but if you like the taste of salmon and are used to it being savory, I definitely reccomend not using this recipe. Sorry to be so harsh, but I used $35.00 of fish on this...by the way, 4 stars is my lowest rating previous to this, so I really do try to be kind!
     
  2. I like sweet marinades, mostly with chicken. Never would've thought a sweet marinade would taste great on salmon; I usually prefer dill, butter and lemon. My DH said "impressive"; and I was impressed as well! Thank you for picking this up at the grocery store and posting it! :) I marinated for the 10 minutes; I cooked 1 1/2 lbs salmon fillet cut in 3 in microwave: 8 minutes high, covered with plastic wrap. Took out, basted and back in micro, with wrap, on high for 6 minutes. Unbelieveable taste and texture. DH reheated his at work in the micro, and still gave this rave reviews.
     
  3. I was cooking for one and just made all the marinade but had only one bit of fish I marinated this for about one hour and then cooked it in the oven. It had a really nice flavour and I will make it again. Made for Honor thy Mother the diabetic forum M2011
     
  4. Unfortunetly, these didn't really stand out in my mind. I would definetly marinate for longer next time and there was very little glaze even for the two portions that I prepared. It wasn't bad.
     
  5. Absolutely delicious. Everyone loved this salmon. I served it with rice pilaf and green beans and of course some nice white wine as instructed and the dinner party was a huge success. The flavours in the marinade are a wonderful combination. I usually marinade my salmon in a bourbon and orange combination but this is definitely better. Thanks for posting Miller!
     
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RECIPE SUBMITTED BY

Gavin "Miller" Duncan passed away November 12, 2004 in Laurel, MD from complications of a "broken" heart. The outpouring of support from the Recipezaar community while his health was declining was a huge comfort to him and even "perked him up" a bit in his final month. Miller was a huge asset to Recipezaar, not only due to his incredible collection of recipes, but his participation in the forums. Miller was known for his wonderful low-sodium recipes, his warmth, and last, but not least, his wicked, dry sense of humor. Liza at Recipezaar ********************************************************* No, the picture to the left is not me. It is, in fact, a picture of famous TV Chef Jamie Oliver (a/k/a Thpit Boy)’s grandfather, the late Sir Topaz McWhacker. Note the strong family resemblance, most noticeable in the nose, eyebrows, and general lack of cleanliness Legend has it that Topaz taught Thpit everything that he knows about whacking and about only washing and combing his hair twice a year. . Instead of the trivia that many Recipezaar members have displayed on their “About Me” pages, I thought it might be a tad more helpful if I were to provide some beneficial information that you can put to good practical use either in your own kitchen or when you are watching the antics of some celebrated TV chefs. So, for your enlightenment..... . . Chairman Kaga: When he says “Ion Shff”, he really means “Iron Chef” or, perhaps, “I need a Kleenex” . Chef Paula Deen: When she says “awl”, she really means “oil”. When she says “y’all”, she really means “everyone except m’all”. When she says “bring the water to a bawl”, I have no clue what she means - I thought you could only make a baby “bawl”. And, boys and girls, you can easily Deenize the sentences that you use in your very own kitchen, such as “All y’all can bawl your corn in olive awl or wrap it in aluminum fawl”. . Emeril Lagasse: When he says “confectionery sugar’, he really means “confectioners’ sugar”. When he says “pappa-reeka”, he really means “paprika”. When he says “inside of”, he really means “in”. When he says “a little”, he really means “a lot”. Have you ever tried to count the number of times he says “a little” during any given show? Don’t – it will drive you nuts. When he says “cardamin”, he really means “cardamom”. When he says “my water don’t come seasoned”, what he really means is “I need a new joke writer”. When he says “that www dot food thing”, he really means “I flunked Computerese 101”. . Iron Chef Morimoto: When he says “Foo Netwu”, he really means “Food Network”. . Dessert Dude Jacques Torres: When he says “I going”, he really means “I am going”. (The verb “to be” has apparently been deleted from the French language.) . Spit Boy Jamie Oliver: When he says “whack it in the oven”, he really means “I am into hot, kinky stuff”. When he says “Bob’s yer uncle”, what he really means is “you’d better ask your aunt how well she REALLY knew that mailman named Robert”. When he says “rocket”, he really means “an older weapon being used in Iraq”. When he says “Fewd Netwuk”, he really means “Food Network”. . Numerous chefs: When they say “codfish” and “tunafish”, what they really mean is “cod” and “tuna”, respectively. Please note that they use these terms so that you don’t go out and buy “codanimal” or “tunavegetable” by mistake. Having said that, I have no clue as to why they don’t refer to “troutfish”, “salmonfish”, “red snapperfish”, etc., etc. . Giggly-Wiggly Rachael Ray: When she says “EVOO”, she really means “don’t use BOCO (boring old corn oil)”. When she says “a little lettuce action going on”, she really means “with only 8 minutes left in the game, cabbages are still in the lead, but lettuces are making a strong comeback”. . Two Fat Ladies: When they say “I gwing”, they really mean “I am going” or “Sorry, but we have been watching too many episodes of Jacques Torres’ show”. . Please note that the above is not all-inclusive. If there are other celebrity chef words or phrases that have you stumped, please post an "ISO" message in the discussion forums and I will find the translation for you.
 
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