MAPLE GLAZED SALMON WITH CREAMY HERB SAUCE

After having recently returned from a cruise to Alaska where I ate some of the most delicious salmon ever at Taku Glacier Lodge. I was very inspired to come home and make my own favorite recipe for Maple Glazed Salmon with Creamy Herb Sauce.

In fact, I prepared it for the recent dinner party I hosted for a friend visiting from New Zealand. If you missed that post you can view it here.

I started the meal with a delicious Heirloom Tomato Tart as a starter. Then served my Kitchen Sink Orzo Pasta Salad to go with the Maple Glazed Salmon with Creamy Herb Sauce. I promise the recipes for these two delicious dishes real soon.

We ended the meal with delicious White Peach Crisp. You can get this refreshing summery dessert recipe here.

So, let me show you how to prepare the Maple Glazed Salmon with Creamy Herb Sauce.

It’s vital to start with great salmon and I’m a big believer in sustainably sourced “wild” salmon like I ate in Alaska.

In an effort to duplicate the salmon we enjoyed so much at Taku Glacier Lodge I found a fantastic online source for super-premium wild salmon direct from the pristine waters of Alaska. It’s called

Click on the image below to visit their website.

Not only is salmon delicious, it is also a pure, natural source of beneficial Omega-3 fatty acids. For optimum health The American Heart Association recommends that we consume at least two servings per week of salmon, tuna, herring, lake trout, sardines, or similar cold-water fish. Cold-water fish has the highest concentration of DHA and EPA, the two fatty acids closely linked to heart health. And as an added bonus Ebates will refund you 4% of your purchase price. If you aren’t already an Ebates member you’ve got nothing to lose and everything to gain by signing up here!

So, in preparing my recipe I first make the Creamy Herb Sauce that will accompany the salmon. It’s great over both hot or cold salmon and can be stored in the refrigerator for up to 3 days, so you can make it well ahead of time if you so desire. Make-ahead dishes are always great when you’re entertaining!

Next I prepare a dry rub mixture of spices that I rub on the salmon filets.

The fillets are then broiled, brushed with maple syrup, and boiled again for a slightly sweet, crispy goodness.

Here is the handy printable recipe…

MAPLE GLAZED SALMON WITH CREAMY HERB SAUCE

 

Print

The Creamy Herb Sauce recipe was first published in the September 2007 issue of Cottage Living Magazine. The Maple Glazed Salmon recipe was adapted from a recipe in the September 2010 issue of Cooking Light. In combination these two terrific recipe are delightfully delicious and healthy. ENJOY!

Author: Celia Becker @ AfterOrangeCounty.com

Recipe type: Main Dish

Ingredients

• FOR THE HERB SAUCE
• 1 Cup Mayonnaise
• 1 Cup Sour Cream
• Zest & Juice of 1 Lemon
• 2 Tablespoons Tarragon Vinegar
• ½ Cup Chopped Fresh Flat-Leaf Parsley
• ½ Cup Chopped Fresh Chives
• ¼ Cup Chopped Fresh Dill & More for Garnish
• 20 Fresh Basil Leaves
• Sea Salt & Freshly Ground Pepper to Taste
• FOR THE MAPLE GLAZED SALMON
• 1 Tablespoon Paprika
• 1½ Teaspoons Chili Powder
• 1½ Teaspoons Ground Ancho Chili Powder
• ½ Teaspoon Ground Cumin
• 1 Tablespoon Brown Sugar
• 1 Tablespoon Kosher Salt
• 6 (6oz.) Alaskan Salmon Fillets, Skin Removed
• Cooking Spray
• ⅓ Cup Real Maple Syrup

Instructions

1. FOR THE HERB SAUCE
2. Process the first 8 ingredients in a blender until smooth and light green.
3. Save additional dill leaves for garnish.
4. Add salt & pepper to taste.
5. Cover and refrigerate up to 3 days until ready to serve.
6. FOR THE MAPLE GLAZED SALMON
7. Combine the first 6 ingredients into a dry rub.
8. Rub desired amount of the spice mixture evenly over the flesh of the salmon fillets.
9. Place the fish on a broiler pan coated with cooking spray.
10. Broil 6 minutes or until desired degree of doneness.
11. Remove fish from broiler and brush with syrup.
12. Broil 1 minute.
13. Drizzle the Creamy Herb Sauce lightly over the fillets, reserving most of it to be served on the side.
14. Garnish with fresh dill.
15. ENJOY!

Notes

The dry rub mixture can be made in advance and stored in an airtight container until ready for use. Store any unused portion for another time. Leftover Creamy Herb Sauce can be used creatively over other types of meats or vegetables. This sauce is also great served over cold, leftover salmon or in a salad.

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So there you have it: MAPLE GLAZED SALMON WITH CREAMY HERB SAUCE

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All opinions expressed in this post are my own. All photos are the original property of Celia Becker @ www.AfterOrangeCounty.com and may not be reproduced without specific permission. This post contains affiliate links that help to make this blog possible.