Today's Recipe 2/5/2012
Red Lobster Maple Glazed Salmon & Shrimp
by Todd Wilbur
Whenever a recipe calls for maple syrup, make sure you use the real deal and not the maple-flavored corn syrups that come in plastic squirt bottles with brand-names like Aunt Jemima and Log Cabin. Sure, authentic maple syrup is more expensive than the imitation stuff, and it must be refrigerated after opening, but true maple taste is worth the extra ka-ching. You will find the real maple flavor dominates in this sweet glaze, but you’ll also notice a nice lemony tang and a perfect soy saltiness that works very well with salmon and shrimp -- even chicken if you feel like it. Since Red Lobster’s executive chef Michael LaDuke added this dish to the menu in July 2007, it’s been a big winner for the seafood chain. And now you can add this winning taste to your own repertoire. The clone here is a super simple one, with only 6 ingredients for the glaze, including dried cherries which you should find near the raisins and dried cranberries in your market. You can make the sauce several days ahead of time if you like, and store it, covered, in the fridge until you bring home the perfect salmon fillets.
Maple-Cherry Glaze:
2/3 cup maple syrup
1/2 cup water
2 tablespoons minced dried cherries
1 tablespoon granulated sugar
2 teaspoons soy sauce
1 1/2 teaspoons lemon juice
24 peeled medium shrimp
4 6-ounce salmon fillets
Directions:
1. Make the maple-cherry glaze by combining all ingredients in a small saucepan over medium heat. When mixture begins to boil, reduce heat and simmer for 8 to 10 minutes, or until thick.
2. Preheat barbecue grill to high.
3. Skewer 6 shrimps on each of the 4 skewers. Brush the shrimp with a little melted butter, and sprinkle with a bit of salt and pepper. Sprinkle salmon fillets with a little salt and pepper as well.
4. Grill salmon for 2 to 3 minutes per side until done and grill shrimp for 1 to 2 minutes per side.
5. Brush shrimp and salmon with maple-cherry glaze and serve with rice and asparagus or your choice of sides.
by Todd Wilbur
Whenever a recipe calls for maple syrup, make sure you use the real deal and not the maple-flavored corn syrups that come in plastic squirt bottles with brand-names like Aunt Jemima and Log Cabin. Sure, authentic maple syrup is more expensive than the imitation stuff, and it must be refrigerated after opening, but true maple taste is worth the extra ka-ching. You will find the real maple flavor dominates in this sweet glaze, but you’ll also notice a nice lemony tang and a perfect soy saltiness that works very well with salmon and shrimp -- even chicken if you feel like it. Since Red Lobster’s executive chef Michael LaDuke added this dish to the menu in July 2007, it’s been a big winner for the seafood chain. And now you can add this winning taste to your own repertoire. The clone here is a super simple one, with only 6 ingredients for the glaze, including dried cherries which you should find near the raisins and dried cranberries in your market. You can make the sauce several days ahead of time if you like, and store it, covered, in the fridge until you bring home the perfect salmon fillets.
Maple-Cherry Glaze:
2/3 cup maple syrup
1/2 cup water
2 tablespoons minced dried cherries
1 tablespoon granulated sugar
2 teaspoons soy sauce
1 1/2 teaspoons lemon juice
24 peeled medium shrimp
4 6-ounce salmon fillets
Directions:
1. Make the maple-cherry glaze by combining all ingredients in a small saucepan over medium heat. When mixture begins to boil, reduce heat and simmer for 8 to 10 minutes, or until thick.
2. Preheat barbecue grill to high.
3. Skewer 6 shrimps on each of the 4 skewers. Brush the shrimp with a little melted butter, and sprinkle with a bit of salt and pepper. Sprinkle salmon fillets with a little salt and pepper as well.
4. Grill salmon for 2 to 3 minutes per side until done and grill shrimp for 1 to 2 minutes per side.
5. Brush shrimp and salmon with maple-cherry glaze and serve with rice and asparagus or your choice of sides.
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