| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Polynesian |
Seafood |
1 |
Servings |
INGREDIENTS
| 3/4 |
c |
Pure maple syrup |
| 1 |
c |
Water |
| 1 1/2 |
tb |
Grated fresh ginger |
| 4 |
|
Cloves garlic, minced |
| 2 1/4 |
ts |
Prepared horseradish |
| 1/2 |
ts |
Salt |
| 4 |
|
Salmon fillets or steaks |
|
|
About 1-1/2" thick |
| 2 |
|
Cloves garlic, crushed |
| 2 |
|
Sprigs fresh dill |
| 1/4 |
ts |
Salt |
INSTRUCTIONS
SALMON:
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.
GLAZE:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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