Maple Glazed Salmon

Hole-in-the-Wall, Grand Manan, NB

An amazing cliff-side trail took us to this great view of Hole-in-the-Wall, incredible evidence of the effects of the last Ice Age. We were treated to a bald eagle taking flight and great views of a seal diving for his lunch. The trail wound along to Fish Head, one of the northern points of the island, where a nice bench - perfect for a little rest stop after a challenging hike - had been built into the side of the cliff.

We picked up a gorgeous piece of fresh salmon for last night's dinner. My brother roasted a pan of vegetables with olive oil, garlic, rosemary, cumin and sea salt. He cooked them on a low heat over 2 hours, then broiled them at the end for a few minutes so they turned a beautiful caramel colour and tasted so fresh and delicious with the salmon. An Australian cabernet sauvignon paired nicely with this gorgeous meal.

Maple Glazed Salmon

1/4 c. maple syrup
1 tbsp. freshly squeezed lemon juice
2 tbsp. light soy sauce
1 tsp. grainy Dijon mustard
1/2 tsp. finely chopped ginger root, if desired
1 1/4-pound salmon fillet
2 tbsp. thinly sliced scallions

Mix all ingredients except salmon and scallions.

Cut salmon fillet into 4 serving pieces. Place fish in shallow glass or plastic dish. Drizzle marinade over fish, reserving ¼ cup to serve over cooked fish. Refrigerate about 30 minutes.

Heat oven to 400 degrees. Remove fish from marinade; set aside marinade. Place fish in baking dish. Bake 15-20 minutes, basting occasionally with marinade, until fish flakes easily with fork.

To Serve:

Drizzle reserved ¼ c marinade over fish and top with scallions.