Preheat your oven to broil. Line a rimmed baking sheet with aluminum foil and spray with cooking spray.
In a small bowl, mix together the chili powder, paprika, sugar, and salt
Generously sprinkle the chili powder mixture evenly over the tops of the salmon fillets.
Place the salmon on the prepared baking sheet and broil for 6-9 minutes, depending on how thick your fillets are and how crispy you prefer the crust.
Remove the salmon from the oven and brush the maple syrup over the tops to coat the spice rub. Return to the oven and broil for an additional 1-2 minutes until the maple syrup is bubbling and has formed a crust. Serve immediately.
Mix the soy sauce, maple syrup, orange juice, 2 garlic cloves and 2 tablespoons water in a large bowl; add the salmon and turn to coat. Cover and refrigerate 20 minutes.
Coat a rimmed baking sheet with cooking spray. Drain the fish, season with salt and pepper and place on the prepared baking sheet. Bake until slightly golden around the edges, 8 to 10 minutes.
Sear skin side for 1-2 min, flip, salt and pepper fish then add marinade. Cook for 3-4 min. Remove fish to broiler pan.
reduce marinade by half add 1 tbsp butter or margarine and a splash white wine
finish fish — baste with marinade then broil or toast (toaster oven setting) 4-5 min. serve with sauce
- 5 medium sized apples, peeled and chopped into chunks
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 cup water
- 1 tbsp maple syrup
- 4 tbsp butter
- 3/4 cup old fashioned rolled oats
- 1/4 cup flour
- 1/4 cup brown sugar
- 1/2 tsp salt
- Place apples on the bottom of your Instant Pot. Sprinkle with cinnamon and nutmeg. Top with water and maple syrup.
- Melt the butter. In a small bowl, mix together melted butter, oats, flour, brown sugar and salt. Drop by the spoonful on top of the apples.
- Secure the lid on the instant pot. Use the manual setting, and cook on high pressure for 8 minutes.
- Use a natural release. Let sit for a few minutes, the sauce will thicken.
- Serve warm and maybe top with vanilla ice cream.
- 3 cups chickpeas (drained, 1 large can)
- 1/2 cup quick oats
- 1/2 cup dill pickles (chopped)
- 1 small carrot (blanched, diced)
- 2 tablespoons scallions (thinly sliced)
- 1 tablespoon white mild miso
- 3 tablespoons soy sauce or tamari
- 2 teaspoons mustard
- 2 teaspoons maple syrup
- cornmeal (for dredging)
- 1/2 teaspoon sea salt (for dredging)
- 3 tablespoons safflower oil
- In a large bowl, mash chickpeas with a potato masher. Mix in oats, olives or pickles, diced carrot, and scallions. In a separate bowl, blend together miso, soy sauce (or tamari), mustard, and maple syrup and add the blend to the chickpea mixture. Form the mixture into palm-sized patties and dredge them in cornmeal and salt.
- Heat 3 tablespoons of safflower oil over medium heat. Fry each patty on both sides for 5 minutes. When oil is gone, re-oil the pan for the next round of patties. On the bottom bun place the lettuce, then top with the patty, pickle slices, tomato and onion. Spread tahini on top bun and place bun on top of burger. You can also serve the burger without a bun.
- Tip: This burger mixture freezes well for later use.
- 1 small wheel of Brie or Camembert (about 9 ounces)
- 1/2 cup pecan pieces
- 3 tablespoons light-brown sugar
- 3 tablespoons pure maple syrup
- crackers or sliced baguette, for serving
Preheat oven to 350 degrees. Place cheese on a rimmed baking sheet; bake until softened, 15 to 20 minutes. Transfer to a serving plate; cool about 20 minutes.
While cheese cools, place nuts on a clean baking sheet; bake until toasted and fragrant, 7 to 10 minutes. Sprinkle nuts over cheese.
In a small saucepan, combine sugar and maple syrup. Bring to a boil over medium heat; simmer until foamy, 1 to 2 minutes. Drizzle warm sauce over slightly cooled cheese and nuts; serve with crackers or baguette.
2 pounds carrots, preferably with leafy tops
Good olive oil
Kosher salt and freshly ground black pepper
1/4 cup pure maple syrup
2/3 cup dried cranberries
2/3 cup freshly squeezed orange juice (2 oranges)
3 tablespoons sherry wine vinegar
2 garlic cloves, grated on a Microplane
6 ounces baby arugula
6 ounces goat cheese, such as Montrachet, medium-diced
2/3 cup roasted, salted Marcona almonds
Preheat the oven to 425 degrees F.
Trim and scrub the carrots. If the carrots are more than 1 inch in diameter, cut them in half lengthwise. Cut the carrots in large diagonal slices 1 inch wide 2 inches long (they will shrink when they roast) and place in a medium bowl with 1/4 cup of olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Toss well and transfer to two sheet pans. (If you use just one, they’ll steam instead of roasting.) Roast for 20 minutes, tossing once, until the carrots are tender. Transfer all the carrots to one of the sheet pans, add the maple syrup, toss, and roast for 10 to 15 minutes, until the edges are caramelized. Watch them carefully! Toss with a metal spatula and set aside for 10 minutes.
Meanwhile, combine the cranberries and orange juice in a small saucepan, bring to a simmer, then set aside for 10 minutes.
In a small bowl, combine the vinegar, garlic, and 1/2 teaspoon salt. Whisk in 3 tablespoons of olive oil. Place the arugula in a large bowl and add the carrots, cranberries (with their liquid), goat cheese, almonds, and the vinaigrette. Toss with large spoons, sprinkle with salt, and serve at room temperature.
Mix first five ingredients, marinate salmon for 30 min in about 4 tbsp of mixture. cook marinade for 10-15 min until thickened, add butter. Preheat oven to 400-425,salt and pepper salmon then bake for 5 min on lowest rack, then 4-5 min on next rack. Remove from oven pour over some marinade then put back in over for 1 min. Serve.Mine salmon wasn’t broiled so the sauce did not brown the fish.
- 1 pound salmon, with skin
- 2/3 cup maple syrup
- 1/3 cup bourbon
- 1/4 cup orange juice
- 1/4 cup soy sauce
- 3 cloves garlic, minced
- 1/4 teaspoon cayenne pepper (optional)
- Salt and pepper, to taste
- 2 tablespoons olive oil
- Preheat oven to 400º F.
- In a medium bowl, combine maple syrup, bourbon, orange juice, soy sauce, garlic, cayenne, salt, and pepper.
- Place salmon in a shallow baking dish. Add liquid mixture to dish, submerging fillet; refrigerate and marinate for 30 minutes.
- Drain most of marinade from baking dish, and reserve. Bake salmon for 10-15 minutes (adjust cooking time depending on thickness of fillet and desired doneness).
- While salmon cooks, pour marinade into sauce pan. Bring to a boil then reduce heat to low and let simmer until liquid thickens into a glaze-like consistency, about 10 minutes. Remove from heat and top salmon with glaze. 4 servings
- Serve immediately and enjoy!