Salmon and maple make a perfect pairing — salmon’s rich, savory side is nicely complemented by the gentle sweetness of maple syrup.
To add a bit more complexity to the dish, thyme and soy sauce are added to the maple syrup. The whole thing is served over skillet roasted new potatoes. We used a mandoline to make thin, even slices, but if you don’t have one, use the slicing side of a box grater or a knife. We also liked the contrast of laying purple and yellow new potatoes, but use whatever variety you like.
Maple-Thyme Poached Salmon with Skillet Potatoes
Start to finish: 30 minutes
2 tablespoons vegetable or canola oil
1 1/2 pounds new potatoes, very thinly sliced
Salt and ground black pepper, to taste
1 cup maple syrup
1/4 cup soy sauce
1 tablespoon chopped fresh thyme
2 pounds salmon, trimmed, skinned and cut into 4 fillets
Heat the oven to 350 F.
In a large ovenproof nonstick skillet over medium-high, heat the oil, swirling to coat the pan. Arrange the potato slices evenly over the bottom of the skillet, overlapping and layering them. Sprinkle the potatoes generously with salt and black pepper. Cook for 5 minutes, then transfer to the oven and cook until tender when pierced with the tip of a knife, about 20 minutes.
Meanwhile, cook the salmon.
In a large saute pan, stir together the maple syrup, soy sauce and thyme. Heat over medium until just bubbling around the edges.
Add the salmon fillets and cook for 3 to 4 minutes for salmon that is 1 inch thick. Use a spatula to gently turn the salmon fillets over and cook for another 3 to 4 more minutes, or until just barely pink at the middle and beginning to flake. Use a slotted spatula to remove from the pan. Serve with the potatoes.
Nutrition information per serving (values are rounded to the nearest whole number): 548 calories; 194 calories from fat (35 percent of total calories); 22 g fat (3 g saturated; 0 g trans fats); 125 mg cholesterol; 38 g carbohydrate; 49 g protein; 3 g fiber; 888 mg sodium.