peas at a party

I know, I know.

Every time you check the food news, “research” seems to change.  But once again this week, there is a report on the importance of fish in our diets, even for pregnant women or those thinking about it, who had been told to avoid fish.

Actually the wording has changed from “no more than 12 ounces” to “at least 12 ounces.”  If I get started on the subject of the media overstating the risks of certain foods in order to make more interesting headlines, this will be Really Off Topic and will have to be filled under Rants and  . . . back to the point.

The simple message is fish is good for you.  Very good.  Over doing it is bad for you.  Could be very bad.  So in the meantime, enjoy fish a couple of times a week.

Here’s a favorite of ours, maybe the favorite.  It’s easy and hands-free in the oven, but try it on the grill, indoors or out.  The glaze is also great on pork or chicken.

 Maple-Glazed Salmon

Serves 4; about 5 minutes hands on time; ready in 40-50 minutes

• 6 Tbsp maple syrup (the real stuff)
• 3 Tbsp soy sauce (less sodium works)
• 1 Tbsp minced garlic
• generous 1/4 tsp garlic salt
• 1/4 tsp black pepper
• 1.5 lb salmon fillets
• 1-2 lemons, cut into wedges

Mix the syrup and next four ingredients.  Put the salmon in a food storage bag and pour in the marinade.  Rub and squish gently until well coated.  Refrigerate the bag for 20-30 minutes, longer if you like.

Preheat the oven to 400 degrees.  Line a baking sheet with aluminum foil.  Place the salmon, skin side down on the sheet.  Drizzle any remaining marinade over the salmon.  Bake for 20 minutes.  Serve with the lemon wedges.