When you cook your salmon, try adding some wine and maple syrup. Sauteing is faster than oven baking but baking intensifies the flavor. If you want to give it an extra kick in the pants, replace a traditional white wine with a red fruity wine like a pinot noir.

To pan roast, do your normal thing when sauteing the fish. Don’t over cook – about 10 minutes per one inch of thickness (do the math). Remember fish continues to cook when you remove it from heat.

Start out with some olive oil in the bottom of your pan and place salmon filet in on medium heat and saute for about 4 minutes, covered. Turn the filet and season the cooked side – your choice of seasonings (salt, fresh ground pepper). Cover and cook another 2-3 minutes.

Prior to cooking you will have mixed together your wine and maple syrup – 1/4 cup wine and one tablespoon of REAL maple syrup. Spoon concoction over filet, cover and finishing cooking about 1 minute. Remove from heat and allow to finish cooking – about a couple minutes.

Yum! If you like sweet potatoes, those go well with the salmon as does broccoli.

Here’s a marinade formula you can use if you like to marinade your salmon.

1/2 cup soy sauce

1/2 tsp of orange juice

1/2 tblsp of fresh lime juice

1/2 tblsp of prepared Chinese mustard

1/2 tsp of 5-spice powder

Cover and let set in refrigerator for one hour.

Tom Remington