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Try a young Riesling from Alsace, France, with this
one. With little residual sugar, its fruitiness will play off the maple
sweetness of the salmon.
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Pepper-Crusted, Maple-Glazed Salmon
This easy marinade creates a candied salmon fillet that melts
in your mouth under a black pepper crust. This recipe is from our friend
Bob Blumer, author of The Surreal Gourmet cookbook series.
For the marinade:
| 3/4 | | cup maple syrup | | 1/4 | | cup soy sauce | | | | 4 | | salmon fillets, about 6 ounces
each, skin removed | | | | 1/4 | | cup cracked black pepper
| | | Vegetable oil spray |
To prepare the marinade: In a small bowl whisk
together the syrup and soy sauce. Pour the marinade into a large plastic
resealable bag, and add the fillets. Press out the air and seal the
bag tightly, then turn the bag several times to distribute the marinade
Set in a large bowl and refrigerate for as long as possible (a minimum
of 4 hours, but ideally 24 hours to do it justice). Turn salmon every
few hours.
Place pepper on a small plate. Remove salmon
from marinade and generously spray both sides of each fillet with oil.
Pat top side only into cracked pepper to coat. Grill fillets, pepper
side up, over Direct High heat for about 6 minutes, turning once halfway
through grilling time. Avoid overcooking the fillets. Salmon is best
when the color has turned to a pale pink, but the fish is still moist
throughout. Serve immediately on warmed plates.
Makes 4 servings.
Note: When multiplying the recipe for larger groups, it is not necessary
to increase the marinade proportionately. Just mix enough marinade (in
the same 3 parts maple syrup to 1 part soy sauce proportions) to cover
all the fillets.
le secret:The longer the salmon marinates
up to 48 hours) the better it is.
tips for advance prep:Although the fish can be placed in its marinade up
to 48 hours in advance, it should only be peppered and cooked just before
serving.
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