Maple-Citrus Glazed Salmon

While I've been writing a lot about squash lately, maple syrup is also a fantastic addition to fall recipes. Although obviously available year-round, this is when it starts to come into season and its rich, sweet flavors are truly a perfect complement to the temperatures outside. Maple flavorings are great with vegetables (squash!), with desserts (obviously), and also as toppings for entrees. Here, you'll find fresh salmon flavored with maple syrup with a citrus twist to help cut some of the sweetness and leave a lingering, refreshing flavor.

Just keep in mind that while not fattening, maple syrup DOES pack in the sugar, and therefore the calories. So keep it in moderation to avoid canceling out all of your hard work at the gym. Also, add the veggies! I served this salmon with my stuffed zucchini for a delicious and healthy side-dish.

And, of course, as always when purchasing salmon, make sure you know what kinds are sustainable and what kinds are not. It's not always what you'd expect. Farmed Atlantic Salmon, one of the most common kinds you'll find at your local store, is NOT sustainable. Stay away from it! Instead, look for wild varieties such as Alaskan Coho, Sockeye, or King. Personally, I prefer the fresh, wild varieties and they are also less fatty - even more reason beyond the environmental reasons (which are enough!) to stick with this guide's recommendations.

Difficulty: easy
Time: 30 minutes
Cost: $24.65



Maple-Citrus Glazed Salmon
Ingredients:
2 tbsp lemon juice
3 tbsp fresh maple syrup
1 tbsp cider vinegar
2 tsp canola oil
1 lb salmon (sustainable!)
1/2 tsp black pepper
1 tsp olive oil

(this recipe is based upon a similar one from Cooking Light)

Combine the lemon juice, maple syrup, cider vinegar, and canola oil in a plastic bag. Mix well and then add the salmon. Toss to coat and marinate for 20 minutes. Turn the bag once or twice to make sure the salmon is evenly marinating.

When the fish is about ready, heat a pan over medium-high heat. Add the olive oil and let that heat. When it's hot, remove the fish from the bag (keep the bag with the marinade though) and put it in the pan, skin-side down. Sprinkle evenly with the pepper.

Cook the salmon for 3 minutes, then flip. Cook for 4-5 minutes and flip back. While it is cooking, pour the marinade into a bowl and microwave it for 1 minute.

When you flip the salmon back over so skin side is back down, take a spoon and drizzle the marinade evenly over the fish. Cook until it's cooked to your desired degree and enjoy.