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View printable version of this recipe View all Field-Fresh Recipes MAPLE GLAZED SALMON MEAL Serves 4 - 6 Maple Glazed Salmon: 1 ½ to 2 lbs. salmon filet, skin removed ¼ C. maple syrup 1 Tbsp. Thai roasted red pepper paste 2 Tbsp. sesame oil Preheat oven to 350 degrees. In a small bowl, mix maple syrup, red pepper paste and sesame oil until well blended. Place salmon in a glass or stoneware baking pan. Spoon 1/3 of the mixture over the fillets - bake 5 minutes. Bake another 5 minutes and spoon half the mixture over the fillets, bake 5 - 7 minutes more and top with remainder of sauce. Sweet Potato Mousse: 4 sweet potatoes ½ C. heavy cream 1 tsp. cinnamon 1 tsp. chili powder sprinkle of nutmeg Rinse potatoes and pat dry. Pierce 3 - 4 times with a fork. Line microwave with paper towels and assemble potatoes atop evenly spaced. Microwave on high for 7 minutes, turn over and rearrange (careful - they'll be hot!). Microwave another 7 minutes. Remove from microwave (carefully) and let rest. Once cool enough to handle, but still warm, peel potatoes and put into a large bowl. Add cream and seasonings. Using a hand held blender or wand blender, process until smooth and creamy. If necessary, heat on 60% power in 30 second intervals until hot. Sliced Cucumbers: 2 cucumbers, sliced Lemon pepper Arrange cucumber slices on a plate, sprinkle with lemon pepper and serve as a side. Grocery List: 4 sweet potatoes 2 cucumbers Heavy cream 1 ½ to 2 lbs. salmon filet, skinned Cinnamon Chili powder Nutmeg Lemon pepper Maple syrup Sesame oil Thai roasted red pepper paste |
