From a well-lit kitchen in the yellow house at the top of fifteen broad stone steps comes the first food missive of Sugar Season 2019. Our Food Correspondent, Maple Trout Lilli, writes:


Weeknight salmon??  Salty miso paste and ever-so-sweet maple syrup are the backbone of this simple marinade…. It’s about as uncomplicated as it gets. 

1 lb salmon filet
Kosher salt
Fresh ground pepper
4 teaspoons maple syrup
1 tablespoon white or brown miso
1 tablespoon rice wine vinegar
2 teaspoons soy sauce
1 clove grated garlic

Lime wedges
Flaky sea salt

Heat oven 400 degrees and line a sheet pan with parchment paper.  Season salmon well with salt and pepper and place on a plate or in a large shallow bowl.

In a small bowl whisk together maple syrup, miso, rice wine vinegar, soy sauce and garlic.  Pour mixture on top of salmon and gently massage the marinade all over the fish. 

Arrange salmon skin side down on sheet pan and bake until it’s opaque (about 12 minutes)  Scatter with chopped cilantro, a good squeeze of lime and flaky sea salt.



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