By a stroke of luck, my days off this week allowed a visit home. To my parents home. Where I was well loved and well fed. My mother’s cooking style has always been fairly by the seat of her pants, but always delicious. My parents have grown into quite healthy eaters, and their cooking usually features low-fat, high fiber and protein foods. Salmon is a favorite here, and this week is finished with a tangy maple and soy glaze. This meal came straight from her table.
- 2 salmon fillets
- maple syrup
- soy sauce
- 1 can corn, drained
- 2 small tomatoes
- 3 serrano or poblano peppers, de-seeded and diced
- 1/2 red onion, diced
- 2 tbsp. olive oil
- 1/2 c. white wine
- 1/4 c. balsamic vinegar
- 1/2 c. parmesan cheese
- salt and pepper
Cook Time: 40 minutes
- Mix 1/3 c. soy sauce and 1/3 c. maple syrup together. Place fresh, thawed salmon in the pan. Coat fish in freshly ground pepper and cover in mixture. Place in refrigerator to marinate.
- In a small sauce pan, heat 2 tbsp of soy sauce and 1/4 c. maple syrup. Heat until glaze starts to thicken, stirring often. Set aside.
- Heat cast iron skillet over high heat. Make sure the skillet is well seasoned and oiled, as the fish can stick easily.
- Place the salmon flesh side down on the skillet and cook for three minutes.
- Flip the salmon over, and brush with glaze. At this time, turn off the skillet and move to a cold burner. Continue to cook for 2 minutes.
- Flip again and coat with glaze. Salmon should cook for about 8-10 minutes. The center of the salmon should be a pink color, and not too red or too flaky.
- In another skillet, heat olive oil over medium heat. Combine diced onions and peppers in pan, and pour the balsamic vinegar over. Sauté for about 10 minutes, stirring occasionally.
- Add in corn and white wine; heat thoroughly.
- Fold in diced tomatoes and parmesan cheese and cover. Heat for a few additional minutes.
- Serve promptly and finish with salt and pepper.
- Fresh salmon is the superior choice here. Frozen would work, but the texture is often different.
- Frozen or fresh corn is also an option, though it requires a longer cooking time. Canned corn is already cooked, therefore only requires a thorough heating and seasoning.