| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
February 19 |
1 |
servings |
INGREDIENTS
| 6 |
tb |
Grade B maple syrup; (or Grade A maple |
|
|
; syrup flavored with |
|
|
; 3 drops maple |
|
|
; extract, or to |
|
|
; taste) |
| 1/2 |
c |
Water |
| 2 |
tb |
Minced peeled fresh gingerroot |
| 2 |
|
Garlic cloves; minced |
| 1 |
ts |
Dried hot red pepper flakes; or to taste |
| 1/4 |
ts |
Salt |
|
|
Four; (1-inch-thick) |
|
|
; pieces salmon |
|
|
; fillet (about 6 |
|
|
; ounces each) |
INSTRUCTIONS
In a small heavy saucepan combine maple syrup, water gingerroot,
garlic, red pepper flakes, and salt and simmer until reduced to about
1/2 cup.
Cool basting sauce.
Preheat broiler.
Arrange salmon, skin sides down, on oiled rack of broiler pan and
season with salt. Broil salmon about 4 inches from heat 4 minutes.
Brush salmon with sauce and broil until just cooked through, about 6
minutes more.
Serves 4.
Gourmet February 1995
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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