Maple Soy Glazed Salmon

 Serves 6-8

1/2 cup soy sauce

1/4 cup olive oil

6 Tbsp. Pure Maple Syrup

2 Tbsp. Asian sesame oil.

1Tbsp. Freshly grated ginger

2 cloves garlic, minced

2 scallions thinly sliced

 6 8-oz. Wild Salmon filets, 1 inch thick skin on

1. In a large shallow dish, whisk soy, syrup , ginger, garlic and scallions. Cover and refrigerate for 2 hours. Turn the salmon periodically. ( I do all day )

2. Preheat grill or oven to 400 degrees

3. Remove Salmon from marinade. See step 5.

4. Pour the glaze into a small pan and cook until syrupy, about 3 minutes to strain glaze of you want. (I don't.)

4. Line a baking sheet with parchment and bake for 10 minutes, until center flakes with a fork.  May take longer depending on the size.

5. Or oil the grate of the grill and grill for 6 minutes. I would recommend a grill pan or fish grilling tray. 

6. Transfer to the plate and drizzle small pan syrup over the salmon. You can sprinkle scallions as a garnish.

Can also use sea bass- cook 20 min. per inch. Also good marinade for pork 

Asian Shrimp

Yield 4 servings

Ingredients:

Kosher Salt

Black Pepper

Raw Shrimp peeled, de-veined 1 lb.

Minced Garlic 1-1/2 T

Minced fresh Ginger 1T (optional)

1/4-1/2 cup white sake or Sherry

Seasoned rice Vinegar 2 T.

5 Stalks scallions, white & green parts

¼ cup Cilantro, chopped

2-3 T fresh lime juice

1/3-1/4 cup Sweet Chili sauce (Mai Ploy)

¼ cup roasted peanuts chopped (optional but do it!)

1-2 T canola oil

2 oz. cold butter cut into small pieces

½ an avocado diced (or you can use mango or papaya diced (optional). We loved the avocado

Preparation:

Pat shrimp dry, eliminating the excess moisture.

Season with kosher salt & pepper to your liking (easy on the salt)

Heat a nonstick pan on medium heat and when warm add canola oil.

Add the shrimp for a few minutes and sautee on both side to obtain a light cold color. Shrimp is done when it kisses its tail- don’t let it do that here! Transfer shrimp to a bowl.

Add garlic and ginger to the pan and cook briefly. Don’t allow the garlic to color.

Quickly mix the shrimp, garlic,ginger,scallions & Sake (or Sherry) in the pan & reduce the liquid to half.

Add the rice vinegar, again reducing liquid to half.

Turn off the heat and add lime juice & sweet chili sauce. Using a whisk, beat in cold butter. Add cilantro & mix well. Top with avocado (or mango,etc) and peanuts. We served on a bed of greens but can eat alone or over rice or noodles.