FRIDAY NIGHT FISH FEAST ~ CEDAR PLANKED SALMON with MAPLE GLAZE & TRIPLE-LAYER MAPLE CAKE

MARCH IS MAPLE SYRUP TIME IN MICHIGAN!

For the history of Michigan Maple Syrup "old as the land itself" browse ...

THE MICHIGAN MAPLE SYRUP SCRAPBOOK

http://www.mi-maplesyrup.com/

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CEDAR PLANKED SALMON WITH MAPLE GLAZE

~ the perfect Native American marriage

(maple syrup & the cedar plank*)

*Native Americans pioneered the art of roasting on wood planks. The wonderful aroma of red cedar adds a sweet, spicy, roasted flavor. This wonderful recipe came with the plank.

*

1 cup pure maple syrup

2 Tbsp. finely grated peeled fresh ginger root

4 Tbsp. fresh lemon juice

3 Tbsp. soy sauce

1 1/2 tsp. minced garlic

2 1/2 lbs. center-cut salmon fillet with skin

Greens from 1 bunch scallions

• In a small heavy saucepan simmer maple syrup, ginger root, 3 Tbsp. lemon juice, soy sauce, garlic, and salt & pepper to taste until reduced to about 1 cup, about 30 minutes. Let cool. Maple glaze may be make 2 days ahead and chilled, covered. Bring maple glaze to room temperature before proceeding.
• Preheat oven to 350-degrees. Season surface of plank lightly with cooking oil. Arrange scallion greens in one layer on plank.In another small saucepan, heat half of the glaze over low heat until heated through to use as a sauce. Stir in remaining Tbsp. lemon juice. Remove from heat and keep warm.
• Place salmon, skin side down, on scallion greens. Brush with remaining glaze. Season salmon with salt & pepper. Roast in middle of oven until just cooked about 25-30 minutes.

Note: Without a plank, bake on foil-lined pan or baking dish for about 35 minutes.

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TRIPLE-LAYER MAPLE CAKE

~ clipped years ago from the DETROIT FREE PRESS

1 cup sugar

3/4 cup (unsalted) butter

3 cups flour

1 cup water

3/4 cup maple syrup

1 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

1/2 tsp. vanilla

1/4 tsp. ground cinnamon

4 large (organic) eggs

Maple Butter-Cream Frosting

1/2 cup chopped pecans

• Grease and flour three 9-inch cake pans; set aside. Pre-heat oven to 350-degrees.
• In large bowl, beat sugar & butter on low speed until blended. Increase speed to high and beat until light and fluffy. Reduce speed to low and add flour, water, maple syrup, baking powder, baking soda, salt, vanilla, cinnamon & eggs, all at once. Beat until just mixed, scraping edges of bowl. Increase speed to high and beat 2 minutes, occasionally scraping bowl.
• Spoon into prepared pans. Bake 25 minutes or until cake test done. Do not overbake. Cool 10 minutes. Remove from pans and cool completely before frosting.
• Pat frosted sides of cake with chopped pecans. Refrigerate.

MAPLE BUTTER-CREAM FROSTING

2 cups soft butter

1 lb. confectioner's sugar

2 egg yolks

1/4 tsp. maple extract

Beat butter and sugar on low until blended. On high, beat until light & fluffy. Add egg yolk & maple syrup and beat on medium until smooth, scraping sides of bowl. ( Makes 3 cups - enough for a 3-layer cake.)