Maple Pepper Salmon Bites Food

MAPLE GLAZED SALMON BITES WITH APPLES AND CHIVES

Steps:

• Prepare the salmon by cubing it and tossing it in a bowl with salt and pepper. Set aside.
• Prepare the apples and distribute them on a serving platter in a decorative manner.
• Pre-heat a non-stick skillet over high heat. Add the oil and when it is very hot, add the salmon and brown on all sides for 2 to 3 minutes. (If you have a press, you can gently press the salmon cubes while they cook to get a darker brown sear without over cooking.)
• Add the maple syrup to the pan and toss the salmon in the bubbling syrup until it starts to turn brown. Remove the pan from the heat immediately.
• Place a piece of salmon on each half-moon of apple and top with a crisscross of two pieces of chive. Serve warm or cold.

MAPLE BAKED SALMON

Steps:

• Preheat oven to 425°. Place salmon fillets in a greased 13x9-in. baking dish. In a small bowl, combine brown sugar, syrup, soy sauce, mustard and pepper. Pour over salmon., Cover and bake 10 minutes. Uncover and bake 8-10 minutes longer or until fish flakes easily with fork. Sprinkle with almonds if desired.

MAPLE SALMON

Steps:

• In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and pepper.
• Place salmon in a shallow glass baking dish, and coat with the maple syrup mixture. Cover the dish, and marinate salmon in the refrigerator 30 minutes, turning once.
• Preheat oven to 400 degrees F (200 degrees C).
• Place the baking dish in the preheated oven, and bake salmon uncovered 20 minutes, or until easily flaked with a fork.

MAPLE-PEPPER SALMON BITES

Steps:

• Cut salmon into bite-size cubes. Combine maple syrup and soy sauce in a medium-size bowl and add salmon, making sure the fish is fully immersed in the marinade. Cover and refrigerate for 24 hours.
• Grease a sheet of aluminum foil with the oil (vegetable oil sprays work well). Preheat oven to 500°F. Put pepper in small bowl or plate and dip top of salmon pieces into pepper. Place each peppered piece on foil, then cook in oven for 3 to 4 minutes. Serve immediately.

PEPPER-CRUSTED MAPLE-GLAZED SALMON

Steps:

• In a re-sealable bag or a small deep bowl, mix maple syrup and soy sauce. Arrange fillets so that marinade completely covers fish. Marinate in the refrigerator for as long possible (a minimum of 4 hours, but ideally 24 hours to do it justice).
• Preheat oven to 500 degrees F.
• Rub oil on a 10 by 10-inch sheet of aluminum foil.
• Place pepper on a small plate. Remove salmon from marinade and pat topside only into cracked pepper to coat. Place fillets, pepper side up, on foil.
• Bake on the top rack of the oven for approximately 7 minutes. (Syrup may cause fish to smoke when cooking, do not be alarmed.) Salmon can also be grilled directly over hot coals for about 3 minutes per side. But do not even think about using a microwave. Avoid overcooking the fillets. Salmon is best when the color has turned to a pale pink, but the fish is still moist throughout. Serve immediately on warmed plates.

PEPPER-CRUSTED MAPLE-GLAZED SALMON

Steps:

• In a bowl, mix maple syrup and soy sauce.
• Cover the fish completely with the mixture and marinate in the refrigerator for as long possible-- at least four hours but a full day is best.
• Preheat oven to 500 degrees F.
• Rub oil on a 10 by 10-inch sheet of aluminum foil.
• Place pepper on a small plate.
• Remove salmon from marinade and pat topside only into cracked pepper to coat.
• Place fillets, pepper side up, on foil.
• Bake on the top rack of the oven for approximately 7 minutes.
• The syrup may cause the fish to smoke when cooking but do not be alarmed.
• Salmon can also be grilled directly over hot coals for about 3 minutes per side.
• Serve immediately.

RESTAURANT-STYLE MAPLE-PECAN SALMON

Steps:

• In a small bowl combine the maple syrup with soy sauce, fresh garlic, garlic salt and lemon pepper (or black pepper) until well blended.
• Place the salmon in a shallow glass baking dish; cover and refrigerate for 2-3 hours turning once halfway through marinating time.
• Set oven to 400 degrees.
• Sprinkle the chopped pecans over the fish gently pressing down to adhear to the fish.
• Bake in the baking dish for about 20 minutes or until the fish flakes easily with a fork.

LEMON-PEPPER SALMON

Steps:

• Heat the butter and olive oil in a large skillet over medium heat. Place salmon in the skillet, and season with garlic, lemon pepper and salt. Pour 1/4 cup water around salmon. Place tomatoes and cilantro in the skillet. Cover, and cook 15 minutes, or until fish is easily flaked with a fork.
• Bring 2 cups water to boil in a pot. Remove form heat, and mix in couscous. Cover, and let sit 5 minutes. Serve the cooked salmon over couscous, and drizzle with sauce from skillet.

MAPLE-BAKED SALMON

Steps:

• Remove salmon from the refrigerator. Heat oven to 325 degrees.
• Bundle the cilantro sprigs by their stems and hold them tightly, then slice the stems crosswise until you get to the leaves. Reserve leaves for garnish. Transfer sliced stems to a small bowl and stir in the maple syrup, mustard and mayonnaise until well mixed.
• Season the salmon all over with salt and pepper and place in a baking dish, skin-side down if there is skin. Slather the maple sauce all over the top.
• Bake until a paring knife slides into the center with only a little resistance, 15 to 20 minutes. When you remove the knife and touch the blade to your upper lip, it should feel very warm but not hot. The salmon will continue to heat through out of the oven while in the baking dish. Top with the reserved cilantro leaves, and squeeze lemon wedges all over just before serving.