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Maple Orange Glazed Salmon
Serves 4 (can be easily doubled)

Thanks to Pam Collacott, owner of Trillium Cooking School and local Ottawa cooking celebrity for this recipe from her best selling cookbook Pam Cooks.

This is a versatile recipe that is perfect to serve with a light red (suggestion: Pinot Noir) or a medium bodied white wine (suggestions: Chardonnay, Riesling)...or even a dry Rosé. 

This is a great dish to serve at a dinner party with a variety of wines that allows your guests to pick their preference in wine...or better yet, serve sample pours (1 to 2 ounces) in different wine glasses and ask your guests to decide their favorite wine paired with this dish.  

˝ cup orange juice concentrate
˝ cup maple syrup
1 clove garlic, crushed
2 tablespoons of dark soya sauce
4 salmon filets or steaks (approx 4 to 6 ounces each)
Orange slices and parsley sprigs to garnish

In flat glass dish large enough to hold salmon in a single layer, combine orange juice concentrate, maple syrup, garlic and soya sauce.  Stir well to mix.

Place salmon in marinade, turning over to coat well on both sides.  Marinate in refrigerator up to 4 hours.  Spoon marinade over salmon pieces occasionally.  Even a minimum of 10 minutes marinating if you are pressed for time will still taste great.

Heat up BBQ.  When ready, grill salmon for 10 minutes per inch of thickness (measured at the thickest part).  Brush marinade over occasionally during first five minutes of grilling.

Salmon is done when it is opaque and flakes easily with a fork.

With remaining marinade, gently boil in a small saucepan on the stove to reduce into a sauce. 

Pour sauce over salmon.  Garnish with sliced oranges and parsley and serve with steamed rice (a mixture of wild rice is a great accompaniment).

Variation – substitute salmon for chicken breasts or pork tenderloin.  

Cheers & Enjoy!

 

 
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