4 six ounce salmon fillets or steaks
¼ cup maple syrup or honey
1 tsp corn starch
1 ounce water
For the marinade
1 cup fresh squeezed orange juice
1 tsp finely grated orange zest
1.1/4 tsp pepper
1 tbsp finely minced or grated fresh ginger root
1 clove minced garlic
1 tsp salt
Mix together the orange juice, zest, pepper, cinnamon, ginger, garlic and salt.
In a large Ziploc bag, pour half of this marinade over the salmon pieces. Allow to marinate for 30-60 minutes (no longer).
While the salmon is marinating, in a small saucepan, add the other half of the marinade along with the maple syrup or honey.
Simmer very slowly for a few minutes to reduce the sauce a little then thicken it with a slurry made from one ounce of water and about 1 tsp cornstarch mixed together. Set the glaze aside to cool for a few minutes.
Preheat oven to 375 degrees F and bake the salmon for about 20 minutes or until fully cooked, depending in the thickness of your fillets.
In the last 10 minutes of baking time brush on the glaze at least a couple of times.
Nonstick vegetable oil cooking spray
2 pounds New potatoes (small red and yellow potatoes)
2 tablespoons olive oil
4 tablespoons lemon juice
4 cloves minced garlic
2 tablespoons fresh thyme
salt and pepper to taste
2 tablespoons honey
2 teaspoons chopped ginger
2 salmon fillets
1 bunch of asparagus, about 1 pound
Preheat the oven to 400°F/200°C.
Cover a sheet pan with aluminum foil and spray with nonstick cooking spray. Spread out your potatoes on the pan and drizzle with 1 Tbsp. olive oil and 1 Tbsp. lemon juice. Season with salt and pepper and sprinkle 1 clove minced garlic and 1/2 Tbsp. thyme over the potatoes. Bake for 15 minutes, flip, then bake for another 10 minutes.
In the meantime, create your salmon glaze. Combine 2 Tbsp. lemon juice, 2 Tbsp. honey, 2 Tbsp. lemon juice, 2 tsp ginger, 2 cloves minced garlic, and 1 Tbsp. thyme. Set aside.
Take the potatoes out of the oven and push them to the top or side of your pan. (Don’t cramp them — Make sure to still space them out a bit.) Place your salmon fillets on the pan. Season both sides with salt and pepper and brush on the glaze onto both sides. Place your asparagus on the pan and top with 1 Tbsp. olive oil, 1 Tbsp. lemon juice, salt and pepper, 1 clove minced garlic, and 1/2 Tbsp. thyme. Bake for 8-10 minutes. (The salmon should flake easily with a fork when it’s ready.)
1 can salmon (14.75 oz)
half a small onion, chopped fine
2 t dried dill (or 2 T minced fresh dillweed)
1/2 t smoked paprika
1/4 c cooked quinoa
Preheat oven to 350.
Place salmon in a mixing bowl. Remove bones if desired, or else break them up well. Flake the fish.
Add all other ingredients, stirring well.
Form 6 patties. Place on a greased baking sheet.
Bake at 350 for half an hour.
Let rest for five minutes, then serve.
1 cup brown sugar
1/2 cup honey
1/4 teaspoon liquid smoke
1/2 cup distilled vinegar
1 (10 pound) salmon
Preheat a barbecue for a high heat.
In a small mixing bowl, combine brown sugar, honey, liquid smoke and vinegar. Mix well.
Brush one side of the salmon with the basting sauce, then place the salmon (basted side down) on the grill. When the salmon is half finished cooking, baste the top portion of the salmon and flip the filet so the fresh basting sauce is on the grill. When the fish is almost finished cooking, apply the basting sauce and flip the salmon again. Baste and flip the salmon once more and serve. Be careful not to overcook the salmon as it will loose its juices and flavor if cooked too long.