TASTE
Maple syrup, dry wine perk up salmon fillet
By Linda Gassenheimer
Knight Ridder News Service
Maple syrup and wine add a savory-sweet flavor to pan-roasted salmon. Roasting in the oven intensifies the flavor but takes much longer than sauteing. Pan-roasting is a great compromise. The salmon fillet is sauteed and then roasted in a covered skillet for 7 to 8 minutes for a 3/4-inch fillet.
The rule for cooking fish is to measure the fillet at its thickest section and cook 10 minutes per inch. Fish continues to cook once it is removed from the heat, so to prevent overcooking, I shave that to 8 minutes.
Sweet potatoes and broccoli make a colorful autumn side dish to complete this dinner.
Wine suggestion: Though the salmon is cooked with white wine, the sweetness of the maple syrup calls for a super-fruity red such as pinot noir.
Apple juice can be substituted for the white wine. The flavor will be different but still delicious.
PAN-ROASTED MAPLE SALMON
1/4 cup dry white wine
1 tablespoon real maple syrup
Olive-oil spray
3/4 pound salmon fillet
Salt and freshly ground pepper
2 tablespoons chopped parsley (optional)
Mix the wine and maple syrup; set aside. Spray a medium nonstick skillet with olive oil. Heat over medium. Add the salmon, skin side up. Cover and saute 4 minutes. Turn and add salt and pepper to taste to the cooked side. Cover and cook 2 minutes. Spoon sauce over salmon, cover and cook 1 minute. Remove to 2 plates and sprinkle with parsley.
Makes 2 servings.
SWEET POTATOES AND BROCCOLI
3/4 pound sweet potatoes
1/4 pound broccoli florets
1 tablespoon olive oil
SALT AND FRESHLY GROUND PEPPER
Peel potatoes and cut into 1-inch pieces. Place in a large saucepan and add cold water to cover. Cover and bring to a boil. Boil 3 minutes. Add broccoli and continue to boil 2 minutes. Drain. Add olive oil and salt and pepper to taste. Toss well.
Makes 2 servings.
