Maple Cumin Glazed Salmon

1/2 cup dry white wine
1 teaspoon honey
1/4 cup Boyajian Maple Vinegar
1 teaspoon fresh ginger, minced
1/4 cup orange juice
1 teaspoon ground cumin
1/4 teaspoon lime juice
1 chopped jalapeño pepper, seeded
3 tablespoons soy sauce
1 1/2 pounds salmon fillet, skinless, cut into 4 pieces

Rinse salmon and towel dry. In large nonstick skillet, combine the sauce ingredients, including the jalapeño. Bring the mixture to a boil over medium-high heat. Reduce heat to low, and cook sauce another 5 minutes. Add salmon and cook, turning once, 7-10 minutes total, depending on thickness of fish. Remove fish from pan and spoon additional sauce on each piece. Serve immediately.

4 servings

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