- Prep Time: 8m
- Cook Time: 10m
- Total Time: 18m
- 2 salmon fillets (or other fish) - about 1 pound
- salt and pepper to taste
- 1/4 cup maple syrup
- 1 lime, juice and zest
- 1 teaspoon minced garlic (1 clove)
- 2 tablespoons soy sauce
- 1/8-1/4 teaspoon red pepper flakes (optional)
- 3/4 teaspoon cornstarch
- garnish: chopped parsley, chives and/or toasted sesame seeds
- Preheat oven or to 425F
- MARINATE SALMON: Sprinkle salmon with salt and pepper. In a medium measuring cup or small bowl, mix together maple syrup, lime juice and zest, garlic, soy and red pepper flakes if using. Pour a third of mixture into a sealed bag (reserve the rest of the sauce). Add salmon to bag, seal the bag and coat salmon with sauce. Let marinate - non skin side face down to absorb the sauce - for 30 minutes (or less if you don't have time).
- ROAST SALMON: Remove salmon from bag and place it skin side down on a pan lined with foil and sprayed with oil. Pour any sauce left in the bag on top. Roast salmon for 10-12 minutes, depending on its thickness. Figure about 10 minutes per inch if thickness. Don't overcook. Some slightly darker pink in the middle is good.
- FINISH THE DISH: While the salmon is roasting, whisk cornstarch into the reserved sauce. Microwave for a minute or bring to boil in a small saucepan on the stove until sauce thickens a bit. When salmon is done, transfer to plates or a platter (I use a spatula to lift the salmon off and separate it from the skin). Pour sauce over the salmon. Sprinkle on garnishes as desired. Serve over rice or quinoa.