Canadians really are a nation of syrup-suckers. Long before the Christopher Columbus and other Europeans arrived in North America, the native people of Eastern Canada were collecting sap from maple trees and heating it in hollowed-out logs until it was syrupy.
So a love for the sweet, sticky liquid is in my genes. I love maple syrup and I love cooking with it... maple roasted yams, butternut squash with maple-thyme butter and the following recipe for salmon with a mustard-maple glaze.
Did you know that Canada produces about 85 per cent of the world’s supply of maple syrup?
Salmon with Mustard-Maple Glaze (serves 4)
4 tablespoons maple syrup
3 tablespoons soy sauce
2 cloves of garlic, minced
4 tablespoons lemon juice
2 tablespoons brown sugar
2 tablespoons Dijon mustard
2 tablespoons rice wine vinegar
2 tablespoons fresh ginger, peeled and minced
4 portions of salmon fillet
2 bunches of scallions, thinly sliced
salt and pepper to season
Preheat the oven to 350 degrees.
In a saucepan, lightly simmer the maple syrup, soy sauce, lemon juice, brown sugar, mustard, rice wine vinegar, ginger and garlic for about 20 minutes. Be careful not to burn. Keep the sauce warm while you prepare the fish.
In a parchment paper-lined shallow baking sheet, arrange the sliced scallions to form a bed for the salmon. Put the salmon on top of the scallions, season with salt and pepper and spoon the sauce over the salmon to create a glaze.
Cook in the middle of the oven for 20 minutes or until cooked through. Arrange the salmon on a bed of spinach, kale or grains and top with the cooked scallions.Enjoy.