Maple Soy Salmon

Preparation

1. Whisk the maple syrup, soy sauce, orange juice, ginger, garlic and, if you like, sriracha together in a bowl.
2. Put the salmon fillets and the marinade in a freezer bag and marinate in the fridge for 20 to 60 minutes, turning once in between.
3. Preheat the oven to 220 °C (conventional) and grease a baking tray or line it with baking paper. Lift the fillets out of the marinade, pat dry with kitchen paper, season with pepper and place on the tray; pour the marinade into a small saucepan.
4. Bake the salmon for 8 to 10 minutes.
5. Meanwhile, bring the marinade to the boil over medium heat and simmer until reduced to a syrupy glaze.
6. Just before serving, spoon the glaze over the fillets and sprinkle with parsley if you like.

Drink with it

• Red wine · excellent match

  Pinot Noir, lightly chilled

  Rich salmon carries the red fruit and soft tannins of the Pinot, while the sweet-salty glaze leaves the wine's fruit untouched.

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• White wine · excellent match

  Riesling Kabinett, off-dry

  The residual sugar catches the maple syrup, the acidity cuts the salmon's fat, and the orange and ginger find their citrus fruit again in the Riesling.

• Junmai sake · excellent match

  Junmai, room temperature or gently warmed

  The sake's rice character and umami link up with the soy sauce, and its soft acidity takes some of the richness off the salmon.

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• Rosé · good match

  Dry rosé from Provence, well chilled

  Fresh acidity and berry fruit stand up to the maple sweetness and suit rich fish.