Maple syrup adds a rich sweetness to salmon

Published 12:01 am Wednesday, March 9, 2011

Salmon and maple make a perfect pairing — salmon’s rich, savory side is nicely complemented by the gentle sweetness of maple syrup.

To add complexity to the dish, thyme and soy sauce are added to the maple syrup. The whole thing is served over skillet roasted new potatoes. We used a mandolin

e to make thin, even slices of potato, but if you don’t have one, use the slicing side of a box grater or a knife.

We also liked the contrast of layering purple and yellow new potatoes, but use whatever variety you like.

Maple-thyme poached salmon with potatoes
2 tablespoons vegetable or canola oil
1 1/2 pounds new potatoes, very thinly sliced
Salt and ground black pepper, to taste
1 cup maple syrup
1/4 cup soy sauce
1 tablespoon chopped fresh thyme
2 pounds salmon, trimmed, skinned and cut into 4 fillets

Heat the oven to 350 F.

In a large ovenproof nonstick skillet over medium-high, heat the oil, swirling to coat the pan. Arrange the potato slices evenly over the bottom of the skillet, overlapping and layering them. Sprinkle the potatoes generously with salt and black pepper. Cook for 5 minutes, then transfer to the oven and cook until tender when pierced with the tip of a knife, about 20 minutes.

Meanwhile, cook the salmon.

In a large saute pan, stir together the maple syrup, soy sauce and thyme. Heat over medium until just bubbling around the edges. Add the salmon fillets and cook for 3 to 4 minutes for salmon that is 1 inch thick. Use a spatula to turn over the salmon fillets and cook for another 3 to 4 more minutes, or until just barely pink in the middle and beginning to flake. Use a slotted spatula to remove from the pan. Serve with the potatoes.

Start to finish: 30 minutes

Servings: 4

Nutrition information per serving: 548 calories; 194 calories from fat (35 percent of total calories); 22 g fat (3 g saturated; 0 g trans fats); 125 mg cholesterol; 38 g carbohydrate; 49 g protein; 3 g fiber; 888 mg sodium.