Last holiday season I went to the Christmas market at Bryantpark and tasted samples from Dorset Maple Reserve. Tonight I finally got to use their “Smoked & Spicy” Maple Syrup as a glaze for my oven baked Wild Sockeye Salmon. I served it over sautéed bell peppers, zucchini, carrots, garlic, and onions. Seriously guys you need to check out this company and buy there stuff! It totally stepped up my oven baked salmon game!
– fresh or frozen salmon filets (I used wild sockeye)
– 2 cloves of garlic, minced
– 1/4 of an onion, sliced
– 1/2 of a yellow bell pepper, sliced
– 1/2 of a green bell pepper, sliced
– 3 large carrots, sliced
– 1 small zucchini, sliced
– 3 tablespoons of Smokey & Spicy Maple syrup
– salt and pepper to taste
Preheat oven to 425 degrees. Then on a cooking tray lined with foil place your salmon fillets, skin side down. Drizzle olive oil on each filet, then cover with coarse sea-salt and coarse black pepper. Then drizzle 1 tablespoon of spicy maple syrup over your filets. Place them in the oven for about 12-15 minutes depending on the thickness of the filets. Check the center of your filets to be sure they are cooked through then remove from oven.
While the salmon is cooking- place a large skillet on medium/high heat. Then pour 1 tablespoon of olive oil. Then add mixed garlic and sliced onions. Once they become translucent add in your peppers, carrots, and zucchini. Allow these vegetables to cook down fully for about 5 minutes. Then add 1 tablespoon of your spicy maple syrup and stir. Finally add your salt and pepper to taste. Then remove from heat and plate your sautéed veggies on a large platter. Then add your oven baked salmon on top of the veggies and top with another drizzle of your spicy maple syrup (about 1 tablespoon). Now you are ready to serve! Feel free to pair this with rice, pasta, quinoa, or anything you’d like! Oh and after all that hard work you SO deserve a glass of Chardonnay!!!