Do you recall two weeks ago when I strolled to the Farmer's Market and saw some maple syrup from Connecticut? Well, it got me thinking about the quart my parents had brought down from Maine and what I could do with it. Since I am such a compound butter fan and even give maple butter to some at Christmas time, the decision was made. But what to put it on in the spring? A purchase of some wild salmon and the plan was complete.
But first, so that you do not feel guilty about the maple syrup (I use so little used though), let me give you many health reasons why you need to focus on the Salmon consumption: high in protein, 'good' fats (go omegas!), vitamin D, calcium, high percentages of your daily requirements for other vitamins and minerals. And why is it important to try to consume more wild than farmed Salmons? studies have shown much higher levels of PCB's and contaminants in the farmed species. You can learn more by searching the Internet but I am happy to provide one link from Consumer Reports.
Maple syrup also appears to have some nutritional benefits that I just learned about including impressive levels of manganese and zinc. Both of those are important to your immune system.
1 lb. wild salmon, skinless
1/2 tablespoon maple butter*, softened
1/8 teaspoon ground pepper
a dash or two of Kosher salt
1. Preheat grill over medium high heat. Season the salmon with some salt and pepper and brush the maple butter over the fish.
2. Brush a little olive oil over the grates, place the fish and leave for 5 minutes.
3. Flip and grill approx. another 4-5 minutes or until firm but not overcooked.
Here is what I thought of the dish: The flavor was subtle but it definitely added a sweetness and moisture to the fish. Or maybe that is simply my superior grilling skills? probably the maple butter.
By the way, here is an update on our garden: everything is going well although we lost 2 of our 4 cucumber plants. And as you can see below, the tomato plants are about to bear fruit...or vegetable....you decide.
*Allow 1 tablespoon of unsalted butter to come to room temperature. Mix in 1/2 tablespoon maple syrup, and blend very well. place onto wax paper, roll and refrigerate. This could be made days ahead of time.