Ingredients

For marinade:
¼ cup maple syrup, grade B
¼ cup soy sauce
1 tablespoon scallions, chopped
1 clove garlic, minced
1 teaspoon Dijon mustard

2 pieces of salmon

For vinaigrette:
¼ cup balsamic vinegar
¼ cup maple syrup
1 teaspoon Dijon mustard
1/4 cup olive oil.

Directions

For marinade:
1. Mix together ingredients in a bowl, spread over the salmon in its baking dish.
2. Refrigerate for at least ½ hour. Turning once after about 15 minutes.
3. Bake at 400 degrees F. for about 15 to 20 minutes.

For vinaigrette:
1. Mix together the balsamic vinegar, maple syrup and Dijon in a food processor and blend. Add oil slowly in a thin stream until it all emulsifies. If using a whisk follow the same procedure.

Serve over salad and spread vinaigrette to taste.

Recipe courtesy of Stephanie Smith, Changing Tides Gift Shop, ACE Hardware, 2012.

by Victoria Brown: The American Heart Association recommends that you eat fish twice a week, especially fatty fish such as salmon, but “it can get boring doing the same thing all the time” says Stephanie Smith of Changing Tides Gifts. You may have a tried and tested salmon recipe, that delicious as it is, is getting a little tired. For a change of routine why not try Smith’s maple glazed salmon recipe – “this is one of my favorite ways to prepare salmon” she says.

Smith prefers wild to farm-raised salmon, which raises an interesting debate: is wild salmon better than farm-raised salmon or visa versa? This is a difficult question because the answer depends on how you define ‘better’ – do you mean better in terms of taste, health benefits or environmentally?

We are unlikely to ever find a definitive answer regarding taste, because taste is very much subjective. In terms of health benefits, there has been evidence that farmed salmon contains a number of toxins, such as PCBs, from contaminated fishmeal. On the other hand, evidence from other studies has shown that levels of omega three are higher in farm-raised salmon. Either way, it is thought that the potential health benefits of both farm-raised and wild salmon exceed the potential risks. For those who are concerned about the environment the debate rages on – farming is thought to be pollutive, but it can take more energy to capture wild fish, and there is the more general issue of depleting natural resources. It seems the best thing you can do is eat a variety of fish – experts say this is both good for the environment and good for you.

Smith also has a preference for grade B maple syrup. “A lot of people like grade A,” she says, “I think

Maple Salmon
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