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The Family Dinner Recipe: Soy Good Maple-Glazed Salmon

Breastcancer.org is proud to present recipes from The Family Dinner: Great Ways to Connect with Your Kids, One Meal at a Time by Laurie David and Kirstin Uhrenholdt (Grand Central Life & Style, 2010). Laurie is a very special friend and champion of Breastcancer.org. We’re pleased to share Laurie and Kirstin’s delicious, healthy recipes as part of Think Pink, Live Green!

[Editor's Note: If you have been diagnosed with hormone-receptor-positive breast cancer and are concerned about eating soy, feel free to modify the recipe using your favorite substitution.]

Savory soy sauce, sweet maple syrup, and luscious salmon…all come together in a perfectly quick and delicious dinner. So good your kids will love it! So easy, you will too.

YOU NEED

1 cup maple syrup
½ cup low-sodium soy sauce
3 cloves garlic, finely chopped
2 Tbsp. peeled and grated fresh ginger
2 Tbsp. Asian fish sauce (optional)
¼ tsp. chili flakes
6 salmon fillets, 4-6 oz. each
Salt and pepper to taste

TO MAKE 6 SERVINGS

Combine the first six ingredients in a medium-sized pot and bring to a simmer for about 15 minutes, or until the sauce has thickened and has the same consistency the maple syrup had.

Cool the marinade to room temperature (you can make this in advance). Put the salmon in a small container and pour half the marinade over it, making sure the salmon is submerged. Save the rest of the marinade for a glaze.

Marinate the salmon in the fridge for at least 20 minutes, preferably 1–2 hours.

Preheat the broiler. Take the salmon out of the marinade and blot it dry with paper towels. Discard the marinade. Put the salmon on an oiled broiler pan if you have one; an oiled baking sheet will also work just fine.

Put the salmon under the broiler 5 to 6 inches from the heat source. Broil for about 4 minutes on each side, until the salmon is just cooked through and golden brown on top. Be careful — it does like to burn.

In the meantime, gently heat up the remaining glaze.

To check if the salmon is done, stick a pointy knife into the center of the thickest fillet, then touch the tip of the knife. If it’s warm, the salmon is ready.

Scatter some herbs on a platter, put the salmon on top, and drizzle with the warm maple soy glaze.

Laurie David and Kirstin Uhrenholdt

Laurie David is an author and producer who works on a variety of environmental, food, and agricultural issues. Her most recent book, The Family Dinner: Great Ways to Connect with Your Kids, One Meal at a Time, is an inspirational, practical, and green guide to the vital family dinner ritual and how to accomplish it in today’s busy world. Laurie was a producer on the 2006 Academy Award-winning documentary An Inconvenient Truth and the HBO documentary Too Hot NOT to Handle, and executive produced the TBS comedy special Earth to America! She also authored the bestselling book Stop Global Warming: The Solution is You! and co-authored The Down-to-Earth Guide to Global Warming. A regular blogger on the Huffington Post, Laurie has been featured on The Oprah Winfrey Show, Good Morning America, The Today Show, CNN, Fox News, and MSNBC. She was named a 2006 Glamour Woman of the Year and has been profiled in People, Glamour, Redbook, Ladies Home Journal, Vogue, Rolling Stone, Elle, Wired, House & Garden, The New York Times, and Vanity Fair. Kirstin Uhrenholdt grew up on a fruit-farm in Denmark, pickin’ n’ pruning and making pie. She then, by a stroke of good luck, ended up on a cargo ship to Greenland, doing among other things a lot of dishes, a lot — more than you can imagine. She escaped and became a beer wench in Appenzelle, Switzerland, where they speak a language no one understands. Eventually she landed in L.A. where, lo and behold, she was kidnapped by some actors, some heavy rockers, and some kosher people. Presently she is living happily ever after.

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