Ingredients
1 cup pure maple syrup
2 tablespoons fresh ginger, finely grated
4 tablespoons fresh lemon juice
3 tablespoons soy sauce
1-1/2 teaspoons fresh garlic, minced
1- 3 pound center-cut salmon fillet with skin
Greens from 1 bunch scallions
Preparation
In a small heavy saucepan simmer maple syrup, ginger, 3 tablespoons lemon juice, soy sauce, garlic, and salt and pepper to taste. Reduce to about 1 cup, about 30 minutes, and let cool. (Maple glaze may be made 2 days ahead and chilled, covered. Bring maple glaze to room temperature before proceeding.)
Preheat oven to 350° F and lightly oil a shallow baking pan large enough to hold salmon. Arrange scallion greens in one layer in baking pan to form a bed for the fillet. Put salmon, skin side down, on scallion greens and brush with half of the glaze. Season salmon with salt and pepper and roast in middle of oven until just cooked through, about 20 minutes (or to an internal temperature of 145º F).
In another small saucepan heat remaining half of glaze over low heat until heated through to use as a sauce. Stir in remaining tablespoon of lemon juice. Remove pan from heat and keep sauce warm, covered. Cut salmon crosswise into 6 pieces.
