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Uncle Bill's Salmon Marinated in Maple Syrup and Soy Sauce

13 cup soy sauce
12 cup pure maple syrup
14 cup freshly squeezed orange juice or 14 cup frozen orange juice
1 tablespoon freshly squeezed lime juice
2 large garlic cloves, minced
1 teaspoon minced fresh gingerroot
12 ounces sockey salmon fillets, skin on
4 tablespoons butter
2 tablespoons extra virgin olive oil
1 teaspoon dried dill weed


in a mixing bowl, combine soy sauce, maple syrup, orange juice, lime juice, garlic and ginger; mix well. Place salmon filets in a casserole dish that is large enough for the filets, skin side down. Pour the marinating mixture over the salmon and coat well. Turn salmon fillets with the flesh side down, cover with plastic wrap and let marinate in refrigerator from 1 to 3 hours or overnight. To speed up the marinate time, prick holes in the salmon with a fork and marinate for 1 hour. Preheat oven to 400F. Heat butter and oil in a frying pan on medium-high heat. Place marinated filets flesh side down into the hot pan and sear for 2 minutes or until lightly browned on the flesh side. Using an oven proof casserole dish, transfer the salmon and place into the dish, skin side down. Pour the pan juices and the marinade over the salmon. Sprinkle salmon with dried dill weed. Bake in preheated 400 F oven (uncovered) for 5 to 7 minutes or until fish flakes easily with a fork. The salmon should be firm, but not dry; do not overcook. Serve with Apple Chutney spooned over the top if desired or use any favorite sauce of your choice. For those who find sweetness overtakes the flavor of salmon, I suggest that you reduce the Maple Syrup to 1/4 cup. This recipe can be doubled without any problems.

Source: www.food.com