Simon Springer, Up A Creek Kosher
Maple Glazed Salmon:
4- 6oz. salmon fillets
1 Tbsp water
1 1/4 tsp cornstarch
3 Tbsp maple syrup
1 Tbsp dark brown sugar
Maple Rye Grilled Acorn Squash:
2 whole acorn squash
1 1/2 sticks of unsalted margarine
3/4 cup dark brown sugar
3/4 cup pure maple syrup
1 tsp black pepper
1 tsp sea salt
1/2 cup Rye Whiskey (Bourbon can be substituted)
1 cup pomegranate seeds
Preheat the oven to 375 degrees F. and coat a 9×13 inch baking dish with cooking spray or oil.
To prepare the salmon, mix the water and cornstarch in a large mixing bowl and whisk to make a slurry. Add the pure maple syrup and stir until completely mixed.
Place the salmon in the maple syrup mixture, skin side up and marinate for 30 minutes.
Transfer the salmon to the baking dish. Pour remaining liquid over the salmon and sprinkle the brown sugar on top.
Bake the salmon for 20 minutes. The salmon should be firm but flake off when pressure is put on the top.
To prepare the squash, slice them in half, remove the seeds from the center, carefully slice off the skin and cut into bite size pieces.
In a small saucepan, melt the margarine over medium heat then add the brown sugar, pure maple syrup, salt and pepper. Simmer the sauce until the sugar dissolves then remove the pan from the heat. Add the Rye Whiskey and stir to combine.
Place the squash in a mixing bowl and pour the sweet margarine mixture over the top and marinate 10 minutes.
Cook the squash on a preheated grill pan for 20 minutes, stirring often until the squash is cooked through and
has dark grill marks.
Serve the squash and salmon together on a platter, sprinkling with the pomegranate seeds to garnish.