The Christmas cookie tray shouldn’t have been left on the kitchen counter. At the kitchen counter, I could easily get caught every time I walked. And I was walking a lot. Eventually you’ll have to change from sweatpants on the purse waist, so you’ll have to get back on track.
That’s where maple ginger lacquer salmon comes in. It tastes like a nutritious treat and makes the transition to a healthy diet much easier.
USDA says we should all eat fish and seafood at least twice a week, but few actually do. This simple recipe covered one of the nights. All you have to do is grate the ginger into a saucepan with maple syrup (and try to use the real one, not the pancake toppings). If you like spicy heat, simmer the syrup for 2 minutes and then add a little cayenne pepper. Spoon the maple syrup mixture several times while the salmon is roasted. That’s all.
To get a balanced, complete, and very fast meal, first start cooking brown rice quickly in a pan. Toss the asparagus with olive oil, salt and pepper and roast it in the oven sheet pan while the salmon is roasted. Supper is over in just over 15 minutes.
Maple ginger lacquer salmon
1/3 cup maple syrup
1 tbsp grated ginger
Pinch Cayenne (optional)
46 ounces of salmon fillet
1/2 teaspoon salt
1/4 teaspoon black pepper
1. Preheat the oven to 425 degrees. Line up the sheet pans with parchment or foil coated with a cooking spray.
2. Place maple syrup and ginger in a small saucepan. Bring to a boil. Reduce heat and simmer for 2 minutes.
3. Place salmon in a pan and season with salt and pepper. Spoon each slice a little of the maple mixture and spread it on the surface behind the spoon. Bake for 4-5 minutes and mix with salmon with a spoon. Use up the rest of the mixture, repeat in about 2 minutes, and repeat again in another 2 minutes. The total cooking time is about 9-12 minutes until the salmon surface turns golden and is completely cooked.
It will be 4 servings
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