When I was at work last week, the chef I work with made Maple and Chilli Glazed Chicken and my instant thought was I NEED to try this with some Salmon.
It’s Sweet and Spicy and goes so well with Fluffy Rice. It was really quick and easy to prep and cook. You could have it with any stir fried Veg you like but I fancied some Sprouts and the Pomegranite added a nice sweet crunch to the meal!
For 2 people you will need:
- 2 Salmon Fillets
- 6 tbsp Maple Syrup
- 1 tsp Chilli Powder
- 1 tbsp Soy Sauce
- 150g Rice
- 150g Sprouts sliced
- 50g Pomegranate Seeds
- 1 Spring Onion sliced
- Salt and Pepper
By this point the Rice should be nearly done. When it is nearly cooked and still has a bite to it, drain, then put back into the pan and cover with tin foil and leave to one side. The steam will continue to cook the rice and you should be left with perfectly cooked fluffy rice.
Plate up the Rice, the Veg and top with the Salmon and a little drizzle of the Marinade if you are feeling fancy.
I loved making and eating this but it is a pain to wash up. When the Maple Syrup cools it solidifys because it has reduced whilst it has cooked. My top tip is try and minimise the utensils you use (unlike me 🤦🏻♀️)… boil the kettle and add boiling water to the pan the Salmon cooked in along with any spoons/etc that have touched the syrup and boil them up for a couple of minutes. Tip the lot into the sink then wash with hot soapy water and you should have no problems!