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

~~~~~~~~~~~~~~~~~

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.

Forty-fifth Post ~ Maple Rosemary Salmon

Perhaps it's the fact that I'm going to Alaska in 91 days (but who's counting). Perhaps it's the fact that Panera just started a new line of salmon dishes and I'm smacked in the face with 5-foot tall salmon billboards every time I drive past one. Perhaps it's the fact that I just plain love salmon. For whatever reason, tonight's meal happens to be a salmon fillet.

I went to Wegmans tonight after the seafood shop was closed. I found salmon fillets from Canada packaged in twos. I only wanted one. I happened to see one of the guys who works the seafood shop passing by, so I asked him if it would be okay to freeze one of the fillets.

:: PAUSE ::

This is the reason I love Wegman's. They will happily cheat themselves out of a larger sale in the name of good food. Customers know that they're not going to get taken to the cleaners - food is too important to these people.

:: UNPAUSE ::

So the guy's eyes widened for a split second in horror, and then he cringed. "Weeeeell... I guess you could... How 'bout I just package one of these up for you?"

Sold. So I left with a 6 oz. farm-raised salmon fillet from Canada.

I was in the mood for an easy meal, so I bought some "Take It" (rather than "Make it") Wegman's vegetables. Although they were yummy, I must say it was a rather pointless purchase, as I was more than satisfied with this generous salmon fillet and glass of wine. Here's what you'll need to make tonight's salmon:

~ Salmon fillet (preferably skin-off - this fillet came pre-skinned; if it's not, you can usually ask the fish seller to do it for you)

~ Maple syrup (the real stuff -mine's from a NYS maple syrup artisan who makes probably the best bottles of this liquid gold that you can get anywhere in this world.

~ Powdered ginger

~ One sprig rosemary

~ Salt (to taste)

~ Sweet white wine

~ Olive oil

:: PAUSE AGAIN ::

It is my opinion that most restaurants over-cook fish; salmon in particular. Now, I know I love sushi, but I'm not expecting my fish to come out raw - but I'm not expecting it to be dry and "fishy" tasting, either. The way I'm going to suggest cooking salmon takes some time, but it's worth it. And it's a pretty -hands-off technique - aside from flipping it once, there's not much to do but let it cook on very low heat. Cooking salmon this way will create a tender, moist, flavorful piece of fish that is not at all "fishy." I think most people who say they don't like salmon have had it where it's overcooked and too strong tasting.

:: UNPAUSE ::

So prep your pan by rubbing it down with the olive oil. Start the pan heating. Unwrap the salmon, and cover all sides of it generously with maple syrup. Place it skinned-side down in the pan. Sprinkle some ginger over the top of it and press a sprig of rosemary into the top. Let it cook on very low heat until it is cooked halfway up. Carefully turn it over. Continue to cook on very low heat until the edges are a beautiful "salmon pink" and the very, very center is a shade darker. Turn it one more time and add a very small amount of sweet white wine (I'm talking 1-2 tablespoons, here) and let it gently simmer. Turn off the heat while you get your side on the plate and your wine poured.

I paired tonight's dinner with Vetter Vineyard's Victorian Chautauqua - one of my long-time favorites. It's sweet without being cloyingly so, and it compliments the maple syrup in tonight's meal. Usually, I pair salmon with a red wine, but this recipe makes the salmon so light and mild, it's overshadowed by a red. A nice light sweet white brings out all the flavor you'll need.

Here's to an easy supper!

Yours in the love of good food and wine,

AL

~~~~~~~~~~~~~~~~~

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.