Maple-Soy Salmon

Christmas dinner in my family is usually a two-day event: Christmas Eve is an encore presentation of Thanksgiving dinner (my mother’s favorite meal), featuring turkey and all the fixings. Christmas day is a standing rib roast with potatoes, including the gratin dauphinoise I have been making for years.

This year, however, Christmas was extended to today, when we had a third celebration with my grandparents. Needless to say, I’m stuffed.

After all the overeating of delicious but rich things over the past week or so, I’m going to offer a simple and tasty recipe for healthy salmon to get us back on track. When I first made this, I served it with wasabi mashed potatoes, but for a leaner dinner, feel free to serve it with steamed vegetables. (Or just go for the mashed potatoes… you only live once!)

I hope everyone had a healthy and happy holiday!

Tomato Kumato

Maple-Soy Salmon
1 salmon fillet (about 6 oz.)
2 tbsp. maple syrup
1 tbsp. soy sauce
1/2 tsp. wasabi
olive oil

Whisk the syrup, soy sauce and wasabi in a small container and pour into a plastic bag. Add the salmon fillet and refrigerate flat for at least thirty minutes and up to three hours, turning once.

When ready to cook, heat a skillet and add just enough olive oil to coat. Remove the salmon from the marinade and add to the skillet. Cook two minutes per side and then serve with the side of your choice.