Nancy Hawley | January 1999
This was the last salmon I made for a three in a row salmon dish that has to be as inconspicuous as possible.
The third one has to be special, otherwise my boys will probably not even put it in their mouth.
This was perfect... the maple syrup aroma was all over the kitchen... my kids got so curious and even watched it with me while I make sure the oven temperature doesn't burn it to dryness.
Tip 1: Don't dip the salmon bites to pepper. Use your finger to control how much pepper you want on your salmon bite. Have just enough pepper to have a little kick...
Tip 2: Make half the portion without pepper. Kids will love it!
Tip 3: I think this will also work well with boneless chicken pieces.
I did this in a jif.
1 cup maple syrup
1/3 cup soy sauce
700 grams skinned salmon fillet
1/8 cup freshly ground black pepper
Vegetable or canola oil spray
Cut salmon into bite-size cubes. Combine maple syrup and soy sauce in a medium-size bowl and add salmon. Make sure the fish is fully immersed in the marinade. Cover and refrigerate for 24 hours.
Grease a sheet of aluminum foil with the oil spray. Preheat oven to 500°F. put pepper in small plate and using your finger tip, tap a little pepper on one side of salmon. Place each peppered piece on foil, then cook in oven for 3 to 4 minutes. Serve immediately.
This is perfect appetizer for gatherings... even guests who are picky and not fish eaters will like this a lot. It's yum-my...