Last year's Christmas party with my hubby fueled a life changing event. Prior to December 2010, the thought of raw fish, aka sushi, completely turned my stomach. In fact, I'm pretty sure if you offered money, I would have turn you down (okay, depending on the amount of $$ I may have turned you down.) So what fueled this change in me? 4 letters. Wanna venture a guess? W-I-N-E. After a round of intense bowling and drinks, we were off to a sushi restaurant. Well, there I was, the lone girl at the table who ordered teriyaki chicken. Seriously, sushi? Are you kidding me. No thanks. Well, I finished my chicken and I was still hungry. There was nothing around me but, boats and boats of sushi. Okay, I can do this, just give it a shot you big wuss. After some coaching, I went for it. Reaction? OMG, this is AWESOME. I waited 28 years to try this? I've got some catching up to do. I'm proud to say, I now sushi (can one sushi?) at least once a week. If I don't I'm grumpy. Pass the chopsticks!
So for dinner this past weekend, although not sushi, is similar in flavour. Maple-Soy Salmon. Mmmm. I have to thank my buddy JM for the delicious fish, that he caught himself. Not only did he bring me over salmon, but halibut as well. Oh, and a bottle of my favourite red wine. Thanks JM! You're the best!!
1/4 cup maple syrup
2 tsp reduced sodium soy sauce
1 clove garlic, minced
4 (4-6oz) salmon fillets, with skin
In small bowl whisk together maple syrup, soy sauce and garlic.
In large Ziploc bag place salmon fillets and marinade. Refrigerate for 2 hours, turning throughout.
Preheat BBQ to high. Spray grill top with non-stick spray. Cook fish skin side up for 2 minutes, flip, skin side down. Baste with remaining marinade and cook for 5-7 minutes with lid closed. Remove salmon with spatula, skin should remain stuck to grill.