Fish for Friday, part 3

For this week's seafood dish, I'm sharing a quick and yummy sauce for salmon, though you don't have to limit it to that type of fish! This is a great alternative to teriyaki sauce.

Poached Salmon with Maple Glaze

4-6 salmon fillets
1/4 c. maple syrup
2 T. soy sauce
1 clove garlic, minced
1/4 c. water
2 T corn starch

1. If fish fillets still have skin on them, place skin side down in skillet. Cook over medium heat until skin is crisp. Flip fillets and remove skin with a fork.

2. Add enough water to skillet to cover fish. Boil gently until fish flakes easily, approx. 10 minutes, though this time varies greatly depending on the thickness of the fillets.

3. Meanwhile, in a small saucepan, combine syrup, soy sauce, garlic and water. Bring to a boil over medium heat. Whisk in corn starch and continue boiling until thickened, stirring frequently.

4. Plate fish and spoon or pour maple glaze over fish. Delicious on a bed of spinach or with a spinach salad.
Call for Recipes!

We want your recipes for our blog! With Easter and the related spring holidays coming up, we'd love to know what your special holiday dish is! Email entries, with a picture of your dish if possible and any family or cultural story that goes with it, to heartsandhandsunited@gmail.com with the title "Easter recipes".

From Robin's kitchen to yours, enjoy!