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Salmon: Polynesian Glazed Salmon
posted by lake monster 04-26-103 8:56 PM
Polynesian Glazed Salmon
published in the LA Times (6/23/95
Glaze:
3/4 cup pure maple syrup
1 cup water
1-1/2 tablespoons grated fresh ginger
4 cloves garlic, minced
2-1/4 teaspoons prepared horseradish
1/2 teaspoon salt
Salmon:
4 salmon fillets or steaks, each about 1-1/2 inches thick*
2 cloves garlic, crushed
2 sprigs fresh dill
1/4 teaspoon salt
*I think this was a misprint...fillets are a lot bigger than the steaks...we used two fillets. Also, we prefer fillets because there's almost no waste
For glaze: Combine syrup, water, ginger, 4 cloves garlic, horseradish and 1/2 teaspoon salt in a small saucepan. Bring to a boil; reduce heat to simmer. Cook until reduced by half, about 15 minutes. Glaze will keep refrigerated for several days.
To prepare salmon: Place salmon in shallow pan. Add water to cover, plus 2 cloves garlic, dill and 1/4 teaspoon salt. Bring to a boil; reduce heat to simmer. Cover and cook 3 minutes. Remove from heat and let stand in covered pan 8 minutes.
Heat broiler.
Remove salmon from cooking liquid and place, skin side down, onto broiler pan.
Baste with glaze. Broil, basting often with glaze, just until golden and well-glazed, about 2 minutes.
Makes 4 servings.
