I’m a huge fan of maple syrup, being vegan. A 100% natural sweetener, it’s traditionally used as accompaniment to pancakes, cakes and brioche toast.
However, I also like to use as a marinade and it compliments salmon in these bagels I make up for the kids.
My husband loves them too.
If you’re a fan of marinades using honey, I highly recommend this maple syrup alternative.
It really is delicious and the sweetness of the syrup works wonderfully against the rich salmon fillets.
Served on a toasted bagel -I like wholemeal, the husband plain, as used here- this is a fabulously healthy and filling lunch dish packed full of omega 3 fatty acids and potassium.
Whenever I make a batch, my boys gobble them up in no time!
Ingredients (Serves 4)
- 100ml maple syrup
- 1 tablespoon of fresh orange juice
- 2 teaspoons apple cider vinegar
- Salt and ground black pepper
- 2 tablespoons of water
- 4 skin-off salmon fillets
- 4 bagels, sliced in half and toasted to your liking.
- A large handful of green leaves, washed.
Add the maple syrup, orange juice, apple cider vinegar, salt and ground pepper and water to a large baking dish and mix. Add salmon fillets to the dish and turn to coat. Cover and refrigerate for 20 minutes.
Pre-heat oven to 200°c, place marinated fillets on a foil lined baking tray and roast in the oven until salmon turns flakey and is cooked through.
Remove from oven and add to toasted bagels with leaves.
Let me know if you make them, won’t you?!