With all of the salmon we’ve cooked, I can’t remember ever cooking it with an Asian flavor so when I saw Pam’s recipe for Five Spice Maple Glazed Salmon on her Pam’s Midwest Kitchen Korner blog I thought this would be a great first one to try. Cindy did the cooking and followed the ingredients as written but she changed the directions including using a probe thermometer to cook it to an internal temp of 120F and brushed on more glaze each 20 degrees until she ran out of glaze.
2-3 tablespoons maple syrup
2 tablespoons lemon juice
2 teaspoons hoisin sauce
1 teaspoon dried ginger
2 teaspoons Dijon mustard
1/4 teaspoon five spice powder
S&P to taste
4 (6-ounces) salmon portions
2. Whisk together the first 7 ingredients in a bowl for the glaze.
3. Season the salmon with S&P
4. Place salmon fillets in a baking dish coated with cooking spray (We lined a pan with foil and did not spray it so the skin would stick to the foil and the flesh could easily be removed with a spatula slid between them).
Pour sauce over salmon.
15-20 minutes to desired internal temperature, basting occasionally until
salmon flakes with a fork.
We sided it with some delicious broccoli (steamed then buttered and topped with grated Romano cheese), and leftover fried corn.
The salmon was a big hit with all three of us and the 120F internal was just right for our tastes – now I’m looking forward to our next Asian flavored version. Thanks Pam for a delicious supper.
A couple of days before, Eliza brought her parents down for a visit, a meal, and so she could pick some blueberries - but she mostly just wanted to eat those that the others were picking.
Then she she fed some corn cobs to the cows.
Photos can be enlarged by clicking on them and the blue words are links.
Have a great day and thanks for stopping by Almost Heaven South.
7/6/20 event date