- 3 tablespoons Coombs Family Farms pure maple syrup
- 2 tablespoons soy sauce
- 1 tablespoon grated fresh ginger
- 1 tsp Dijon mustard
- 4 fresh, wild salmon fillets, about ½ lb each from the thick part of the fish
- 1 scallion, sliced thin (white part plus about 2-3 inches of the green)
In a small bowl, whisk together the syrup, soy sauce, ginger and mustard until smooth. Place the fillets skin-side-down in a shallow baking pan. Pour the syrup mixture over the salmon. Bake about 12 minutes at 400°F or until your desired degree of doneness; baste with glaze halfway through. Sprinkle with scallions before serving.
Instead of baking, place on grill over medium coals. Cover and grill for about 3 minutes. Turn fish; brush with marinade; cover and grill about 3 minutes longer or until desired degree of doneness.