Ninetieth Post ~ Maple Garlic Rosemary Marinated Salmon with Parmesan and Parsley Yellow Squash

I can't say enough good things about marinades.  They provide a quick way to make a flavor-packed meal without a lot of fuss.

Here's what you'll need to make this easy dish:

For the salmon:
~ Salmon fillet
~ Maple syrup (the real stuff, preferably)
~ One clove garlic, crushed
~ Rosemary
~ Coarse-ground sea salt

For the veggie:
~ One small yellow squash
~ EVOO
~ Parsley
~ Coarse-ground sea salt
~ Grated parmesan

Several hours before dinner, pour some maple syrup into a bowl.  I got a little souvenir bottle of maple syrup from a friend who traveled to Nova Scotia.  I used that, and shook a little water around in the bottle to catch any remaining sugary awesomeness.  Into the bowl I crushed a clove of garlic and stirred it around.  I added the salmon fillet, spooning some of the mixture over it.  I topped the salmon with some salt and a sprig of rosemary, covered the bowl, and left it alone in the refrigerator until I was ready for dinner.

At that time, I took it out to let it get closer to room temp while I preheated the toaster oven (broil, 400) and prepped the veggies.  In a bowl, I placed the sliced squash and drizzled EVOO over all.  I sprinkled on ample parm and snipped on some parsley.  After adding some salt, I tossed it around by hand, making sure that the squash was well-covered in the mixture.

On a pan, I made a tin-foil divider.  Into one side I set the salmon, pouring the remaining marinade over the top.  In the other side I placed the veggies.

I popped the pan into the toaster oven and walked away for 12 minutes or so.

: : PAUSE : :

WARNING.  This recipe will cause your house to fill with amazing aromas.  If you are immune to the scent of parmesan slowly browning, crushed garlic adding sizzling warmth to cloyingly sweet, sugary maple syrup and rosemary singeing and releasing its spicy earthiness into the air, then you might be able to walk away for the12 minutes.  If you're like me, you'll try walking away, but will then end up back in front of the toaster oven, watching it like a cartoon cat watching a mouse-hole.

: : UNPAUSE : :

So presumably, you're right there when the timer dings.  I served this meal with a dry reisling by Vetter Vineyard.  While the wine was outstanding (and paired perfectly with the lemon rosemary salmon I'm planning to blog about soon), I think a warmer, oakier wine would have matched the maple better, as this riesling is marvelously crisp (think biting into a green apple).  On the other hand, it did add a nice refreshing bite to the meal, which kept it from being too sweet.

'Cause we wouldn't want that...

Yours in the love of good food and wine,
AL

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The blogger is not an experienced chef. She takes no responsibility for the quality of the meals prepared while following her advice. Use your own judgment regarding cooking times and proper food handling.