I love fish! My favorite is raw fish (sashimi), but I’ll settle for cooked as well 
And for Stas, the fish has to be really really cooked!!
Last night I stopped at the grocery store for CHEESE (I looooove cheese – I’m a cheese addict) and saw salmon fillets on sale. I immediately thought of a recipe in the current issue of Cooking Light that I had flagged – so I bought a 1lb. fillet.
The dish was incredibly easy and fast to make, and it was delicious! I’ll definitely be making this again.
I gave Stas the thinner side of the fillet – to be sure that he got the “more cooked” side. (Seriously, he loves his fish over-cooked. He doesn’t know what he’s missing )
Cooking Light also recommends this glaze for pork tenderloin or boneless,skinless chicken thighs.
Salmon with Maple-Lemon Glaze
adapted from Cooking Light, April 2009
2 tablespoons fresh lemon juice
2 tablespoons (real) maple syrup
1 tablespoon cider vinegar
1lb. salmon fillet (original recipe called for 4 6-ounce fillets)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
cooking spray
1. Preheat broiler
2. Combine first 4 ingredients in a large zip-top plastic bag. Add fish to bag and refrigerate 10 minutes, turning bag once.
3. Remove fish from bag, reserving marinade. Place marinade in a microwave-safe bowl and microwave on high for 1 minute.
4. Heat a large *ovenproof* nonstick skillet over medium-high heat. Sprinkle fish evenly with salt and pepper. Coat pan with cooking spray. Add fish to pan, skin side up; cook 3 minutes. Turn fish over. Brush marinade evenly over fish. Broil 3 minutes, or until fish flakes easily when tested with a fork, or until desired degree of doneness.
Serves 2-3 (original recipe with 4 6-ounce fillets serves 4)
