Maple Chipolte Glazed Baked Salmon
Maple Chipolte Glazed Salmon
8oz Salmon Filet
Kosher Course Salt
Hickory Liquid Smoke
Course Black Pepper
What can I say, I love seafood especially salmon. I paired the Barons de Rothschild-Lafite Reserve Speciale Bordeaux 2010 as a perfect blended meal.
A client of mine had shipped me two bottles of Ohio Maple Syrup and I knew I wasn’t about to use it on my Belgium Waffles!
Let’s get started on this healthy meal!
Start off with an 8 ounce salmon filet. When it comes to salmon, I only suggest fresh from your local market. One thing I’m anal about is not having salmon with fishy taste overtones. To me it ruins the entire meal. This particular filet is a wild pink salmon. Not one of the best I’ve purchased as I was in a hurry at the store and picked up the frozen package to try. On a side note, if you happen to buy the frozen packaged kind, remember this: To thaw properly, thaw in the refrigerator for 6-12 hours or in a bowl of cool water for 15-20 minutes in the air-tight package. Never thaw at room temperature.
Get a small mixing bowl. Because I was only making dinner for one I used a small ice cream dish. Pour a 1/4 cup of Maple syrup into the bowl, followed by a 1/4 Tsp (level) of Chipolte powder, two 1/4 Tsp of Garlic Powder and mix it up. Add two 1/4 Tsp of liquid smoke along with your course black pepper and a pinch of Kosher Course salt. Now I love black pepper so add as much to your desired taste. For those who do not like it spicy, you can cut down the amount of Chipolte powder. I found by using the lemon juice this helps to tone the spicy down and still give you the hotness you’re wanting to achieve. Stir it all up and give it a taste. If you need to adjust it, feel free.
Now get a small Pyrex dish and place your salmon in the middle. Coat one side of the salmon with your glaze and place in the refrigerator for 20 minutes. After the 20 minutes, remove and turn over once and glaze the other side.
Preheat your oven to 400 degrees. Place your dish in the middle and set the timer for 20 minutes. This will give you a medium well texture. If you like your salmon well done, add another 5-7 minutes and of course for those of you that still want to see it wiggling a bit on your plate, 12-15 minutes. I prefer mine well-done but this time around I went for the medium well.
Now you are ready to eat! I gave just a dash of the oregano over the top. Add your favorite vegetables or a side salad as I did this time around. Salmon is a high protein fish. A four ounce filet will give you around 25grams of protein, 130 calories and only four grams of fat. So you can imagine a larger filet gives you a great amount of protein.