This afternoon as I was deciding what to have for supper on this gorgeous early fall day, I remembered a salmon that I had on a cruise many years ago. It was a maple glazed salmon. In the years since I have made several different maple glazed salmon dishes that were good but still not quite what I had remembered. While watching Food Network this week I saw Anne Burrell making a chicken dish with a maple glaze, I noticed that she reduced her maple syrup. It was a light bulb moment. I knew that was the reason my maple glaze seemed thin and watery. So, tonight I recreated the recipe and it was on target, finally.
This time of year I am insistent on enjoying supper on the deck every possible evening. I know these times are slipping away and I don't want to miss any opportunity. So this late September Friday supper looked like this; can you tell I didn't work today?
Union Square Bar Nuts
Cabot's Seriously Sharp Cheddar
Toasted Pita Triangles with Smoked Salt and Pepper
Veramonte Sauvignon Blanc 2009 (Chile)
Maple Glazed Grilled Salmon*
Romaine Lettuce Salad
Pesto Creamed Potatoes
Roasted Squash and Onions
Zenato Pinot Grigio 2008 (Italy)
Impossible Heath Bar Cheesecake*
Maple Glazed Salmon
2 medium salmon fillets
1- 1/4 cup maple syrup
1/4 cup soy sauce
1 tsp. pepper
1/2 tsp. minced garlic
Place maple syrup in a sauce pan and reduce over medium high heat to 3/4 cup.
Add soy sauce, pepper and garlic and continue to cook 1 minute. Let cool slightly, place fillets in glass skin side down and pour syrup mixture over top, reserving 1/4 cup for basting. Marinate in refrigerator as long as possible, overnight is great, but make sure you get at least 30 minutes. It will get a little sticky, but that is ok. Remove from refrigerate and let sit 30 minutes. Place on hot grill, skin side down, that has been well oiled (this is important) and baste with reserved maple syrup. Cook 6-10 minutes depending on thickness of fillets.
Remove from grill and baste once again.
Ronnie loves cheesecake and I love Heath Bars so I found this recipe several years ago in a magazine, don't remember which one as I just have the clipping. It is simple and sooooo good.
The recipe will remind you of the Impossible Coconut Pie that your Mother made back when Bisquick was a new product!
Impossible Heath Bar Cheesecake
1/4 cup half and half
2 tsp. vanilla
3/4 cup packed brown sugar
1/4 cup Original Bisquick
2 - 8 oz. packages cream cheese - softened and cut in squares
4 Heath bars - crushed
In food processor crush Heath bars and set aside.
Combine half and half, vanilla, eggs, brown sugar, Bisquick and cream cheese. Pulse 1 minute or until well combined. Add crushed Heath bars and pulse a couple of times to combine. Pour into a deep pie dish plate sprayed with Pam.
Bake 30-35 minutes at 325. The center should not be set, it will continue to cook after you remove from the oven.
So, Until Tomorrow............,