Story and recipes by Debbi Snook | Wine Commentary by Gary Twining
Photo by Beth Segal
You can’t get any better than a glazed fresh salmon with a mere five ingredients. A sweet and savory coating is simplicity defined, yet company worthy. We used author and restaurateur Barton Seaver’s technique for roasting at a lower temperature. The fish won’t be crispy, but it will be super-succulent. The sauce adds the spark. Roasted Brussels sprouts pair well with both fish and sauce.
- 1/3 cup low-sodium soy sauce or gluten-free tamari
- 1/3 cup pure maple syrup, preferably dark
- 1 TBS hot sauce (optional)
- 1 clove garlic, minced
- 4 salmon fillets, 6 ounces each
Heat oven to 275 degrees.
Combine maple syrup, soy sauce, hot sauce and garlic in a small saucepan. Set over medium heat and bring to a simmer. Let thicken into a glaze, which should take 4-6 minutes. You can go longer for a thicker glaze, but stir constantly and watch the pot for burning. Set glaze aside.
Pat fish dry and place on a lightly oiled baking sheet. Place in pre-heated oven and cook until done, about 20 minutes. Test temperature with a food thermometer (should be 145 degrees) or use a fork to see if the fish flakes.
Plate fish and drizzle with the glaze. Serves 4.
Gary: Teriyaki’s rich and savory character, the sweetness from the maple reduction and the garlic call for crisp white and sparkling wines with a hint of sweetness, or ripe red wines that offer fruit nuances. Try an extra-dry Prosecco or sparkling wine with a hint of sweetness, a lightly sweet Riesling, Chenin Blanc/Vouvray, citrusy Torrontés, Viognier or unoaked Chardonnay. For reds, a traditional Lambrusco (not the mass-marketed brands), Beaujolais, Pinot Noir or Rioja would be a nice pairing.