⅓ cup maple syrup
3 Tbsp soy sauce
3 cloves garlic, minced
2 Tbsp minced fresh ginger
2 Tbsp chopped fresh cilantro
3 Tbsp lime juice
4 8-oz skinless salmon filets
½ tsp salt
1½ tsp black pepper
Combine maple syrup, soy sauce, garlic, ginger, cilantro, and lime juice in medium bowl. Whisk well. Place salmon in zip bag. Pour syrup mixture over salmon. Refrigerate about 45 minutes. Preheat grill to medium-high heat. Remove salmon from marinade. Reserve marinade. Season salmon with salt and pepper. Grill about 4–6 minutes. Turn. Grill another 4–6 minutes. While salmon is cooking, put reserved marinade in small saucepan. Bring to a boil. Boil about 5 minutes or until reduced to about one-third cup. Remove salmon from grill. Top with marinade reduction. Serves 4.
Serving Suggestion—Serve with rice and your favorite vegetables.
Wine Recommendation—Tassel Ridge Iowa St. Croix Rosé or if you prefer a wine with more body, Tassel Ridge Iowa Cuvée 220
With this recipe, we’ve got a choice for you. Iowa St. Croix Rosé is a dry red rosé with strawberry, raspberry, peach, and nectarine notes and a slightly drying finish. Or, Iowa Cuvée 220 is also a dry, light red with cherry fading to strawberry on the palate and a pleasant, slightly drying finish with light tannins. Both wines are made from fruit grown in our Mahaska County, Iowa, vineyards.
Category : KIOA Recipe of the Week Posted on September 12, 2016