Maple-Glazed Salmon Recipe:
| 1 8oz piece of salmon Salt and pepper 1 TBSP oil or clarified butter 1cup real Vermont maple syrup 2 tsp balsamic vinegar 2oz spiced rum 1 butternut squash peeled and diced 2Tbsp brown sugar 1/2 tsp cinnamon Dash ginger Dash nutmeg Dash allspice ~1/4 cup heavy whipping cream Begin by peeling and dicing the butternut squash. Toss with oil, sugar and spices. Roast in a 350° for about half an hour. When the squash is done it should be fork tender. While still warm place in either a blender or a bowl if using an immersion blender. Add a bit of cream and purée until the consistency is like mashed potatoes. In a small sauce pan, add the maple syrup, balsamic, and rum. Let simmer until the alcohol has evaporated. Heat a pan over medium high heat coating the pan with oil or clarified butter. Salt and pepper the fish and add to the hot pan searing for about 5 minutes. Turn and continue cooking for another five minutes. Depending on the thickness of the fish you might need to finish in the 350°oven until the internal temperature is 165°. Place the butternut purée in a bowl and top with the salmon. Finally drizzle the maple rum sauce over the fish and serve. |
