The cedar planks offer a bit of smoke to the fish and the glaze makes a nice finishing sauce during the last few minutes of grilling. I served the fish with brown rice, roasted cauliflower and a green salad.
For a wine I chose Jacuzzi Family Vineyards 2009 Cilia's Vernacular from Sonoma Valley. Personal chef Jorge Marquez wants you to know one thing about healthy eating: it doesn’t have to be a snooze fest.
Born in Florida but raised in the coastal region of Colombia and then Miami, Marquez combined his Caribbean and Latin American inuences to create a simple and nutritious tropical grouper recipe just for South Tampa Magazine readers. Served with coconut quinoa (which can be substituted with rice, Marquez says) and a green salad, this meal ts gluten-free, pescatarian and even paleo diets, if eaten without the quinoa.
Tip From The Chef: “Squeeze lemon or lime juice on both sides of the sh as it cooks to help bring out the avor. SALSA In a mixing bowl, add pineapple, mango, onions, cilantro, lime juice, salt and pepper, and mix all together.
In a blender, add straw-berries, maple syrup, Dijon mustard, balsamic vinegar, salt and pepper In a mixing bowl, add the eld greens, berries and about 2 tbsp.
NUTRITION INFO Serving Size: 1 (138) g DIRECTIONS Place the beans in a large saucepan of boiling water, cook 5 minutes.
Drain well, return to pan. Add 1/3 cup water and remaining ingredients, cook over medium low heat 10 minutes or until beans are tender.
With all the cooking we need to do around the holidays, it’s nice to know we can have a fresh-fromthe-farm-style side dish that starts by using a few shortcut ingredients that we can find in the freezer aisle. By simply roasting frozen veggies, it brings out their natural sweetness and adds a rich, nutty flavor.
And when laced with a homemade maple butter sauce, don’t be surprised when this holiday go-along takes center stage. Roast some frozen pineapple chunks along with the veggies, sprinkle on some chopped macadamia nuts, and get ready for a hula-licious addition to the holidays.
I’m pretty sure once you make these MapleGlazed Carrots you won’t ever go back to preparing them any other way. Even plant based margarine could work here for a dairy free version.
-Salt: Just a dash of salt will help to give the flavors in this dish a nice subtle boost and taste incredible. Wash, peel and slice your carrots into 1/2 inch thick buttons.
Melt your butter with maple syrup and salt in a saucepan on the stove. Let the glazed carrots cook until they’ve reached you’re desired level of oneness (about 20-25 minutes).
I prefer to use large, fresh carrots that I then cut into coin sized pieces. I think of Easter, Thanksgiving or Christmas because it pairs so well with dishes typically served on those occasions.
Peel and cut them and store them in an airtight container, so they will be ready to make right away. Our Glazed Carrots recipe is simple to prepare and are simmered in a sauce of maple syrup and butter making them tender and delicious.
Here, the salmon is glazed with maple syrup and soy, providing the ideal sweet and savory combination. The marinade takes only 20 minutes and when cooked in a hot pan, the glaze chips up and slightly caramelizes resulting in a delightful color and texture.
With the addition of garlic, ginger, and a dash of chili pepper this dish will is sure to be a crowd-pleaser. If the flame is too high, you will run the risk of burning the sweet glaze of the fish.
4 skinned salmon fillets (wild if possible) 1/2 cup maple syrup 1 lemon (juiced) 2 tablespoons dark soy sauce 2 teaspoons garlic (minced) 2 teaspoons fresh ginger (grated) 1/2 teaspoon chili flakes 2 tablespoons vegetable oil Lay the salmon fillets on a piece of paper towel and dry carefully.
Combine the maple syrup, lemon juice, soy sauce, garlic, and ginger and mix thoroughly in a jug. While the salmon is cooking, put the marinade into a small saucepan and bring to a gentle boil.
Reduce to create a thick, syrupy sauce, then strain into a little jug. Serve this hot, tasty salmon over brown or wild rice, or a bed of nutty grains with green vegetables, and the sauce on the side.
The recipe does lend itself to wrapping in foil for the grill as the fish will steam, not roast as here. It's super easy and extra tasty.
I didn't have cider vinegar on hand, but did have a balsamic and wild onion vinaigrette that I used and the sauce was delicious. I cheated & simplified the cooking process (did not brown chicken breast) & ended up with the wonderful reward of it being a huge hit with the entire family.
I always brine chicken breast for 15 minutes using Kosher salt (really does make a big difference) pound breast for even thickness to cook evenly, brush with butter, season (which in this case was pouring the mustard/ maple sauce over the chicken breast) & bake in 450-degree ovens for 15 minutes & then let the breast rest for 10 minutes. I made the sauce exactly following recipe & poured over breast prior to baking (450 degree for 15 minutes) then while breast was resting for 10 minutes I poured mustard/ maple sauce in a small pan & cooked the sauce for a couple of minutes as directed.
Just a note, I always cut my chicken breast in half lengthwise, I have for years, the chicken breast these days are so huge that by the time you get the middle cooked the outside is tough plus they are really too much to eat if left whole! Super easy and fast for a weeknight meal.
Made exactly as written except used dried thyme. I didn't have any trouble with the sauce being boiled off in the oven.
Next time, I would double the sauce because it would've been great to have more, though it was delicious as is. 01/17/2015I was skeptical at first, but read some reviews and decided to give it a try.
I used a bit of extra mustard, and the organic breasts we had were large and thick so it took 15 minutes in the oven vs. ten. But it turned out great and my discerning wife was very pleased.
01/07/2015Very good and easy, whole family loved it! I didn't bother reducing the sauce further after taking out of oven, for I didn't want it to boil away to nothing.
Served with rice and green beans, easy weeknight dinner. 10/11/2014I must admit, I'd seen this recipe many times, and I was always reluctant to try it.
I am so, so glad that I heeded the rave reviews and tried it. I doubled the sauce and served this with no yolks egg noodles and green beans.
09/16/2014I love the flavors in this dish but it always seemed pretty labor-intensive. The last time I made it, I pounded the chicken into uniform (fairly thin) cutlets, and cooked them through in the first step instead of just 2 min/side.
01/28/2014We really liked this my son didn't want to try it because he doesn't like mustard, but he ended up eating all of his and some of mine. Next time I will serve it with just some plain white rice since it has so much flavor, double to sauce and serve it over the rice.
11/10/2013I added an apple to this recipe and I thought it was amazing. I tossed in a cut up apple with the broth mixture and kept it in the entire time.
I made twice as much sauce since everyone raved about it but I really didn't need that much. Served with sautéed brussels sprouts.
10/15/2013I tried this recipe based on the outstanding reviews but my husband and I did not care for it. My kids ate it, but they smothered their chicken in ketchup.
It had a nice presentation but the flavors were all wrong. I served it with a baked potato and salad (Arugula and pear salad with toasted walnuts).
Easy enough for a weeknight served with brown/wild rice. 09/23/2013I am sometimes skeptical of recipes I read online and I have tried several with high ratings only to fall short IMHO.
Aunt Jemima ain't going to cut it! I was out of fresh garlic, so I used PRE peeled and I think that actually worked better because it didn't have the “bite” that fresh garlic does which can overpower.
After going to 3 stores in search of fresh thyme I got a “poultry mix”. After reading several other reviews 2/3 Thyme, the rest split between Sage and Rosemary.
(WOW) I used boneless chicken thighs, and they were juicy and didn't take long to cook at all. Doubled the sauce, Veterans creole mustard and apple cider vinegar.
09/23/2013This was super easy and turned out great... I didn't have thyme, so I subbed 1 tsp dried basil (I googled substitutes for thyme)...my boyfriend and daughter ate it up, and they never like anything...my only wish was that I should have made more sauce! I served with some risotto and sautéed carrots.
The chicken was moist, delicious and the glaze is really to-die-for. I had no thyme whatsoever in the house, so I substituted some dried herbs DE Provence and it tasted very good.
I also had no stone ground mustard in the fridge, so I took my chances with spicy brown. I had to cook my chicken an additional minute on both sides in the pan, plus an additional minute in the oven.
There's not a copious amount of sauce but I had enough to glaze all 4 breasts. I did change some ingredients only because I didn't have in the house, instead of thyme I used dried basil and instead if cider vinegar I used balsamic vinegar.
I used a stone-ground Dijon mustard, which paired nicely with the maple syrup. I used a heaping half teaspoon of dried thyme instead of fresh as that's what was most easily available.
While it's true that sauce does reduce to a small amount, there was plenty for my taste, as I don't really care for meat swimming in sauce. Served with brown rice and steamed broccoli and carrots drizzled with a little olive oil.
04/22/2013My husband, who normally adds hot sauce and copious amounts of pepper to any dish I make, made no additions to this and ate it heartily, so I consider that a great success! I doubled the sauce ingredients and used dried thyme (in the appropriate ratio) instead of fresh, as it's not currently available here.
There wasn't any sauce to boil down once the chicken was done cooking. I served with pan roasted Brussels sprouts and baked sweet potatoes.
Before putting the pan in the oven I tasted the sauce and it was bland. I decided to experiment and added about a 1/2 tsp sage.
I substituted honey and Dijon mustard for the maple syrup and stone ground mustard, as well as dried thyme for the fresh (used half as much). As per the other reviewers, I doubled the sauce ingredients, going a little lighter on the honey, and a little heavier on the broth and mustard.
02/17/2013Was good and easy to prepare once you have all the ingredients in place. I subbed Dijon mustard and it worked just fine.
Next time I will add a more broth or less syrup as I find the sauce to be too sweet upon reduction. 01/28/2013I followed the recipe exactly and think that it has good flavor and will make again.
I made it on a Sunday afternoon so wasn't worried about time or steps but I did have the thought that this might have a couple of steps too many for someone coming home after work and having to throw together a meal for a family. I sliced the chicken in half to make them thinner, and ended up adding in another 1/4 cup chicken broth to make more sauce.
I doubled the sauce and used more pepper than the recipe called for. I did the cooking differently since I currently don't have a working oven (which is annoying).
I do have a steamer, so I seasoned then steamed the chicken breasts for 15 minutes, and they were cooked beautifully. Then I followed the recipe up to the baking part.
Once I made the sauce, I simply tossed the breasts back into the pan and coated them with the sauce for about a minute, then I was done. I used boneless skinless chicken thighs and doubled the sauce.
03/15/2012Glad I read reviews and doubled the sauce as recommended! Used 2 very large breasts, one of which I cut in half and roasted for 25 min, turning them over once during roasting to insure lots of flavor. Probably could have reduced the sauce as instructed, but DH prefers more sauce.
Served with wild rice mix and steamed asparagus; drizzled sauce over everything. Would like to try again with thighs, but sure it would be good over pork as suggested too.
Think I would add more mustard next time just for personal taste preference... I added extra splash of vinegar once I tasted, but still a tad too sweet for my taste. Could easily be served to company, esp if done with pork chops or medallions.
As noted in the magazine, it would be great with pork. Made maple whipped sweet potatoes on the side and it all worked perfectly.
As others noted, I would also recommend doubling the amount of glaze. 03/06/2012Used dark amber syrup & Dijon mustard for this and it was AMAZING.
I thought it would be way too sweet, but the mustard cut that a bit. Still, I would probably do like another commenter suggested & reduce the syrup while increasing the mustard.
Can't wait to have this for lunch tomorrow! The only disappointing thing about this recipe is that it doesn't make enough sauce to drizzle over all the breasts.
Based on earlier reviews I doubled the glaze but it wasn't really necessary. Served with brown rice and pan roasted broccoli tossed with garlic expressions dressing.
Living in New England, it is so great to show off the complexity of rich, real local maple syrup. I double the sauce and drizzle it over whichever sides we have that night.
I did as others mentioned and halved the maple syrup (use the best you can get! I just made it with jasmine rice and green beans and it was perfect.
02/10/2012This is a fairly tasty recipe but the maple syrup overwhelms the sauce. We could barely taste the fresh thyme, even though I doubled it or the mustard or for that matter the three cloves of garlic I used.
I doubled the sauce, and I am so glad I did, it was absolutely delicious. 02/05/2012Very delicious, but my sauce also turned to candy.
Would give it 5 stars if I had something to drizzle on top. The only change I made was to double the sauce ingredients to have plenty of sauce, but did not double the maple syrup.
Maybe it was because I used a dark pan (anodized nonstick), although I did lower the temp to 375 to adjust for this. I did not increase the sauce and thought there was more than enough.
I had three 6 ounce chicken breasts that I cut down and ended up with 6 smaller pieces that we very good and a better portion. 01/31/2012fabulous taste...can't wait to try this sauce with pork.
01/21/2012Great for weeknight or special occasion. Husband LOVED it and wished I had made more :) I agree that if using 4 breasts (or thighs) you should double the glaze.
I followed the instructions but only used 2 breasts. Thought it would be a real calorie buster, but was pleasantly surprised by nutritional #s. Served with steamed broccoli, and garlic-butter rice.
01/18/2012Took other reviewers' advice and I doubled the sauce, but increased the ratio of mustard and decreased the ratio of syrup (thank you!). Liked this recipe for a dinner party because you can do all the work, up until you bake, beforehand.
Even my husband commented on how delicious it was (without me asking him!). However, since I don't have a skillet that can also go in the oven, for the baking portion of the recipe, I transferred it from the skillet to a glass baking dish and put it in the oven.
01/16/2012The flavors are bold and tasty but my biggest complaint is the recipe as written barely made any sauce, not even three table spoons. Luckily I had some leftover chicken stock and syrup, so I added that to the pan (along with a little extra mustard and vinegar) to cook down and make some extra sauce.
The syrupy part at the end, use low heat because it does burn off quickly at higher heat and the sauce was delicious 01/16/2012I made this for dinner last night & got rave reviews with the first bite.
I did add a touch more chicken broth & maple syrup & I made my dish with chicken thighs instead of breast, but it didn't matter the dish is a hit. Will absolutely make this again, my husband says it's a keeper.
01/14/2012This was wonderful, but the time in the oven completely reduced the sauce in the pan to nothing. Between the gas stove and the convection oven, there may have been too much heat.
I also used grade b maple syrup and Dijon mustard. 01/12/2012Although I followed the recipe exactly, I think my heat was too high on the burner I used on my gas stove, because the glaze almost boiled away and left very little to put on the chicken.
I loved the garlic slices on the chicken, but overall, I was disappointed. I'm only giving it 4 stars because I think the problems were my own fault.
01/11/2012I made this for dinner tonight and our family really enjoyed it. Served with a Trader Joe's brown rice medley and glazed carrots.
I think this recipe is on its way, but for us it was far too sweet and a bit one dimensional. I would make again, but next time I would half the maple syrup, double the mustard, and add some fresh rosemary (maybe instead of thyme).
I am so glad I started keeping real maple syrup on hand for occasions when a recipe like this comes along. I had larger chicken breasts, so I made cutlets, adjusted the sauté time and sauce ingredients to reflect the increased weight.
I served with Parmesan-Rosemary roasted baby potatoes and a green salad. Chicken was very tender and moist, yummy with the sauce.
I used a herded mustard my sister-in-law made instead of stone ground. Served with mashed sweet potatoes w/ butter and brown sugar and a salad.
Might double the sauce next time because the children were dipping broccoli in it. That enough added it to the make again pile.
01/09/2012 I'm a dark meat lover and it's tough for me to find a breast recipe that isn't same ole, same ole. The flavor combination is unique and wonderful.
01/08/2012This recipe was a big hit in our household. Ingredients are very reasonable, it's easy to make and does look like the photo when done.