-1 cup pure maple syrup
-2 tablespoons finely grated peeled fresh gingerroot
-4 tablespoons fresh lemon juice
-3 tablespoons soy sauce
-1 1/2 teaspoons minced garlic
-An untreated cedar plank (about 17” x 11”)
-2 1/2 lb. center-cut salmon fillet with skin greens from scallions
In a small saucepan, simmer maple syrup, gingerroot, 3 T. of lemon juice, soy sauce, garlic, and salt and pepper to taste. Simmer until it is reduced to about 1 cup, for approximately 30 minutes, and then let cool.
Preheat oven to 350F. If using a cedar plank, lightly oil and heat in middle of oven 15 minutes; or lightly oil a shallow baking pan large enough to hold salmon. Next, arrange scallion greens on the plank to form a bed for the salmon.
In a second small saucepan, heat half of glaze over low heat and stir in remaining tablespoon of lemon juice. Heat through until it is a sauce consistency. Remove from heat, cover and keep warm.
Put salmon skin-side down onto the scallions and brush with remaining glaze. Season salmon with salt and pepper and roast in middle of oven until just cooked through, approx. 20 minutes for pan, 35 minutes for a plank.
Cut salmon crosswise into 6 pieces. Serve on a warmed platter and drizzle with warm sauce.
Shannon worked as the Director of Operations for the Santa Cruz Mountains Winegrower’s Association for approximately 13 years. Shannon has brought wine events of all kinds to the area in an effort to excite interest in the local wines and food. She loves watching people from all over enjoying the region’s wine and witnessing the local vintners businesses grow and prosper.