The blog’s food correspondent Maple Trout Lilli writes:
First, a little history on this very-unique-not-often-used spice we’ve pared with maple syrup. Did you know that:
In ancient Eastern medical traditions, cardamom could cure a sore throat, teeth and gum infections, congestion, tuberculosis, stomach, kidney, and lung problems, and also be used as an antidote for spider and snake bites. It’s been long noted, and more recently in lab studies, to successfully treat urinary tract infections and gonorrhea.
We’ve established that we love the sweet flavor of maple with anything savory, right? Well, here cardamom is partnered with one of my favorite ingredients for glazing salmon, maple syrup. The syrup and spice make a deliciously complex coat for the fish — with smoky paprika and cayenne pepper adding a hit of heat. It takes minutes to prepare and is absolutely delicious.
MAPLE CARDAMOM GLAZED SALMON
- 1 pound wild salmon filet, de-boned
- ¼ cup maple syrup
- 2 teaspoons ground cardamom
- 1 teaspoon paprika
- pinch cayenne pepper
- Salt and pepper
- Preheat oven to 450 degrees. In a small bowl combine maple syrup, cardamom, paprika, cayenne and a bit of freshly ground pepper. Whisk until mixture is smooth. Adjust to taste.
- Place a large cast iron skillet into the oven and allow it to heat up for about five minutes.
- Arrange salmon filet on a cutting board. Remove the bones (if your fishmonger hasn’t already). Cut into portion sized pieces. Brush syrup mixture evenly over the salmon filets. Place in skillet (skin side down) and cook for 10 min. Brush more glaze onto the salmon and cook for an additional 3-5 minutes until the salmon is cooked to your liking.
QUICK UPDATE: We await the next sap run.