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.
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.