Happy 2025 Syrup Season! We're getting ready to start making the 2025 crop and we still have 2024 syrup in 8-oz flask, 12-oz and fancy leaf bottles. However shipping is delayed until we can get home. We also have NEW TWIN GRANDBABIES, so things are extra hectic, as we split time between visiting them, making syrup, and home. If you place an order, I'll assume you are willing to wait. Thank you!

Maple Orange Glazed Salmon

This recipe is courtesy of Chef John Plante – Craft Cuisines, Duluth, MN.

Maple Orange Glazed Salmon

 

Ready in 20 minutes, Serves 4 people.

Ingredients:
4 (6-oz) skinless salmon fillets
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
2 tablespoons canola oil
2 tablespoons minced shallots
1/4 cup dry white wine
1/2 teaspoon chopped fresh rosemary
3/4 cup fresh orange juice (about 2 oranges)
2 tablespoons pure maple syrup
2 tablespoons butter

Preparation:
Sprinkle fillets evenly with salt and pepper. Heat a large nonstick skillet over medium-high heat. Coat pan with canola oil. Add fillets; cook 2 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove from pan.

Re-coat pan with oil, if necessary. Add shallots; saute 30 seconds. Stir in wine and rosemary; cook 30 seconds or until liquid almost evaporates. Add juice and syrup; bring to boil, and cook 1-2 minutes. Return fillets to pan; cook 1 minute on each side or until thoroughly heated. Off the heat, finish the sauce with about 2 tablespoons of butter swirling the pan to emulsify the sauce.

Enjoy!