Her cookbooks focus on a variety of inspired topics, many of them health-related, and the introductions often provide an encyclopedic disquisition on the topic at hand. ~Rita~: Thanks to her stunning photographs, she has one of the most beautiful cookbook lists at Zaar. The entire group of recipes tagged, cooked and reviewed for the Cook-a-Thon are contained in: In January-February 2007, the Chefs of 1-2-3 Hit Wonders hosted a Cook-a-Thon for veteran Zaar member Sharon123 while she was undergoing chemotherapy at Duke University. I have over 100 bookmarked to refer to occasionally, but some of my favorites are from the following: Some of my favorite sources of recipes are the public cookbooks of other Zaar chefs. My popular Recipe #89132 is actually her recipe-check it out sometime, it's great! She eventually realized how useful having several cookbooks can be, so I gave her a premium membership as her birthday present in March 2008. Her chef name is Sagadahoc (the county in Maine she lives in). In 2008 my dear sister finally joined Recipezaar. I loved hosting the game and the players there were and are the best, but competing obligations required me to give it up and it's now ably presided over by HokiesLady. Other cookbooks I frequently use are Weil & Daley's The Healthy Kitchen and Cooking Light's Five-Star Recipes cookbook.įrom January 2005 to September 2008, I hosted the recipe tagging game ONE-TWO-THREE HIT WONDERS, taking four months off in late 2007, during which the tireless, compassionate and totally wonderful Game Forum Hosts ~Nimz~, justcallmetoni, Lauralie41 and Andi of Longmeadow Farm with incredible kindness of took over my workload. Nowadays, I rely heavily on Kitty Rosati's Heal Your Heart book (lots of low-sodium recipes) and Donald Gazzaniga's No-Salt, Lowest-Sodium Cookbook. I share a love of ACC basketball with my brother in upstate New York. Often I go walking in the morning with my sister, who lives near me on the Maine coast-we truly live in a beautiful place. I like serving this soy-maple glazed salmon with brown rice and steamed veggies.In 2004, I moved home to New England after many years living in the South.I don’t think the salmon needs additional salt because it was marinated with soy sauce, but you might want to add some. Wait to add additional salt and pepper until the salmon has been baked.You don’t want artificial pancake syrup for this recipe! Double check that you’re using pure maple syrup.Just make sure you’re not using a low-sodium kind! Tips for the Best Baked Salmon Tamari can be substituted for soy sauce in this recipe. The cook time may vary slightly depending on how thick your salmon filets are, but 15 minutes usually does the trick! Can I Use a Soy Sauce Substitute? Serve salmon warm and drizzle with the soy-maple glaze.Īt 400 degrees F, you’ll need to bake the salmon for around 15 minutes.While the salmon bakes, pour the marinade into a small saucepan and simmer until reduced.Transfer the salmon to a greased baking sheet and bake at 400 degrees F until salmon is cooked through.Place salmon in baking dish, then drizzle soy-maple glaze on top. Combine maple syrup, soy sauce and garlic in a bowl.Enjoy! Soy-Maple Glazed Salmon Ingredientsįor this easy baked salmon recipe, you need: You have got to try this maple and soy glazed salmon, it’s one you will want to add to your rotation. Just one more ingredient to buy when really it doesn’t add much.ĭinner doesn’t get much easier. Next time I don’t think I will be adding them to mine.
#HEALTHY MAPLE GLAZED SALMON FREE#
Really, you don’t need the green onions on this, I just added them for aesthetic so if you want to keep this to the minimal four ingredients feel free to do so. My kids even finished of their half portions too. I always get excited to see my husband finish off his whole serving because he’s never really cared for salmon and I’m finally converting him. Why let such a good thing go to waste, right? I’m happy to say my whole family loved this baked salmon! Not only is the salmon marinated in the maple-soy mixture, but it is also boiled and reduced after marinating to a thicker glaze. You will love the balance of salty and sweet to this soy and maple glazed salmon, and the depth of flavor the maple syrup offers. This Soy-Maple Glazed Salmon only requires FOUR ingredients and you wouldn’t believe how amazing it tastes! I love when I have recipes like this that call for such minimal ingredients, yet yield such delicious results.
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