This is another easy dish to prepare. The glaze may be made 3 days ahead. The marinade for the fish is quick and easy. It's both sweet and salty with a little heat from the ginger and siracha. In the summer it pairs well with a pineapple or mango salsa over a spoonful of rice wrapped in a lettuce leaf. In the fall, saute the salsa and add it to some cooked brown rice and serve a simple vegetable side, such as green beans with ginger and sesame oil.
Ingredients: 2 servings (this may be easily increased)
1/2 c Pure Maple Syrup
1/3 c Soy Sauce (Tamari or Bragg's Liquid Amino)
Combine these in a small sauce pan. Bring to a boil then turn down to a simmer and let this reduce until it coats the back of the spoon. About 15 minutes. When reduced, remove from the heat and allow to cool.
If you are making this ahead, then allow to cool, cover and refrigerate. Remove 1 hour prior to using.
2 portions of Salmon (6 oz. each)
1 T Shallot, minced
1 T Ginger, minced
1 t Siracha (or other hot sauce ), optional
1 T Soy Sauce (Tamari or Bragg's Liquid Amino)
1 T Mirin (sweet Sake cooking wine)
1/2 c Brown Rice (I used a brown and wild rice medley), cook according to directions on package
Combine the marinade ingredients in a glass baking dish and coat the fish. Cover and refrigerate for 1 hour.
1 c Pineapple or Mango diced
1/4 c Red Onion, chopped
1/4 c Cilantro, roughly chopped
1 clove Garlic, minced
1/4 c, Bell Pepper (red, yellow or orange) diced
1/2 t Salt
Mix everything together in a glass bowl, cover and refrigerate.
Preheat the oven to 400.
Remove the fish from the refrigerator 30 minutes before baking.
Put the fish in the oven and bake for about 12 minutes, or until cooked through. The fish will flake easily.
Remove and plate with a little glaze over the fish. Pass the rest at the table.
I chose to saute some of the salsa and then added it to the rice mixture. It's up to you how you would like to serve this dish.