- 4
Ingredients
- 1 1 1 cup maple syrup
- 1 1 1 tablespoon lemon juice
- 1 1 1 tablespoon soy sauce
- 1-1/2 1-1/2 1-1/2 teaspoons freshly grated ginger
- 1 1/2 1 1/2 1/2 tablespoons Dijon mustard
- 4 4 10 salmon filets with the skin removed, about 10 ounces each
- salt and pepper
- 1/4 1/4 1/4 cup walnut pieces
- 1 1 1 teaspoon cornstarch
- 1/3 1/3 1/3 cup heavy cream
Preparation
Step 1
Mix the maple syrup, lemon juice, soy sauce, ginger, and mustard together. Set aside 1/2 cup of the mixture in the refrigerator.
With the remaining mixture, marinate the fish by placing the fillets in a sealable plastic bag with the mixture, sealing, and refrigerating for several hours.
To prepare the fish, preheat the oven to 400 degrees. Place the fish in a shallow baking dish. Baste the fish with the marinade from the bag. Salt and pepper each fillet. (The soy sauce in the marinade will add a bit of sodium but not much.)
Bake the fish for a total of 12 to 16 minutes or until the fish flakes easily with a fork. After the fish has baked for 8 minutes, open the oven door and sprinkle the fish with nuts. Close the door and continue baking. Do not over bake.
While the fish is baking, prepare the sauce from the 1/2 cup set aside mixture. Place the cornstarch in a small bowl or cup. Add just enough marinade to make a thick paste of the cornstarch. Gradually stir in the rest. Remove the sauce mixture to a saucepan and cook over medium heat, stirring with a whisk, until the sauce begins to bubble and is thickened. Stir in the cream. Set aside.
When the fish is done, immediately remove the fillets to serving plates and drizzle with the prepared sauce.
Serves 4.