Salmon gets a hit of sweetness
Travel and food are twin interests for blogger Diala Canelo, author of the elegant-looking new cookbook Diala’s Kitchen: Plant-forward and Pescatarian Recipes Inspired by Home and Travel (Penguin Random House, $38).
Born in the Dominican Republic and now living in the Niagara region, Canelo indulged her travel habit when she worked as a flight attendant and then studied to become a pastry chef in Mexico City. Greece, Spain, Australia and South America are her favourite destinations.
The 100 recipes in Diala’s Kitchen come from many countries. The ingredient lists can run long, but supermarkets can supply most of the foods.
Canelo obtained the recipe for this family-size fillet of salmon from a sushi restaurant in Toronto.
She compliments both that city and Montreal for their international restaurant scenes and superb public markets.
For convenience, mix the marinade in advance.
SESAME AND MAPLE GLAZED SALMON
Serves: 6
■ 1/3 cup (80 ml) tamari
■ 1/4 cup (60 ml) olive oil
■ 3 tbsp (45 ml) sesame oil
■ 2 tbsp (30 ml) maple syrup
■ 5 cloves garlic, finely chopped
■ 1 1/2 tsp (7.5 ml) ginger paste or finely chopped fresh ginger 1/2 tsp (2.5 ml) sea salt
■ 1/2 tsp (2.5 ml) freshly ground pepper
■ 1 fillet salmon, 2 lbs (1 kg)
■ 3 green onions, white and light green parts only, finely chopped
■ 1 tbsp (15 ml) sesame seeds
1. Line a baking sheet with parchment paper or aluminum foil. If cooking the fish right away, preheat oven to 375 F
(190 C). If cooking it later, delay adding marinade and preheating the oven until 15 minutes before baking time.
2. In a medium bowl, whisk together the tamari, olive oil, sesame oil, maple syrup, garlic, ginger, salt and pepper.
3. Arrange salmon in a large baking dish, pour tamari marinade over it and let marinate at room temperature for 15 minutes.
4. Transfer salmon to the lined baking sheet and spread about one-third of the marinade over it. Reserve the remainder of the marinade.
5. Bake salmon, uncovered, in preheated oven for 25 minutes, or until it flakes easily with a fork.
6. Remove salmon from oven, spread with the remainder of the marinade and bake for an additional 3 minutes.
7. Heat broiler to hot and broil salmon for 1 minute or until golden brown with a few charred bits. Remove from the broiler and let pan cool on a rack for three to four minutes.
8. Serve sprinkled with green onions and sesame seeds.