Thursday, May 20, 2010

What's for Dinner? Salmon with Maple/Ginger Glaze, Parsnip/Celeriac Mash, Broccoli

I love pairing subtle root vegetables with fish. The sweet roasted flavour makes for such a wonderful compliment to the meatiness of the fish. Parsnips and Celeriac are both ideal for this. I roasted the vegetables and them mashes them and served it like mashed potatoes.
The fish had a stick glaze that was made of: grated fresh ginger, soy sauce, pure maple syrup, garlic, s&p, paprika, cayenne pepper, olive oil, etc.

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