|2 tbsp / 25 ml||maple syrup|
|2 tbsp / 25 ml||sodium-reduced soy sauce|
|2||cloves garlic, crushed|
|4||4 ounce (120 g) salmon fillets|
|1/4 cup / 50 ml||fresh coarsely ground black pepper|
|1 tbsp / 15 ml||canola or grapseed oil|
In a shallow dish, combine maple syrup, soy sauce and garlic. Place salmon fillets, skin side up, in marinade. Cover and refrigerate for at least 2 hours.
Place ground pepper on a large plate. Remove salmon from marinade and firmly press each fillet (skin side up) into pepper.
Meanwhile, heat oil in a skillet over high heat. When pan is hot, place salmon in the skillet, side up; reduce heat to medium and continue to cook for 4 to 5 minutes per side, or until fish is cooked through and flakes easily when tested with a fork.
|Serving Size||Per 4-ounce serving|