Coconut Maple Salmon

Coconut Maple Salmon

The coconut flavor in this extremely easy, tasty dish comes from an unlikely source: coconut vinegar. Made from fermented coconut water—the liquid sloshing around inside fresh coconuts—coconut vinegar is mild and almost sweet. You can find it at Asian markets or online. Use it in marinades for other fish, and it’s terrific with pork. Please use real maple syrup in this dish. Artificial syrup is too sweet and won’t give the sauce the balance it needs.

Serves 4
1/2 cup soy sauce
1/2 cup real maple syrup
1/4 cup coconut vinegar
2 garlic cloves, thinly sliced
1 jalape.o or serrano chile, deribbed and minced (optional)
2 pounds salmon fillets, skin on

Combine the soy sauce, maple syrup, coconut vinegar, garlic, and jalape.o (if using) in a glass bowl. Add the salmon, skin side up, so that the flesh is submerged in the marinade. Cover and place in the fridge for at least 30 minutes or up to 1 hour to marinate. Remove from the fridge at least 15 minutes before baking.

Preheat the oven to 350º.

Remove the salmon from the marinade and transfer to a glass baking dish, skin side down. Pour the marinade over the salmon. Bake for about 20 minutes, basting with the marinade halfway through the cooking time. The salmon is done when it is moist and flaky and barely opaque in the center. Do not overcook. Allow to rest for 5 minutes before serving.


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