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Maple Teriyaki Salmon

Adapted from “The Official Vermont Maple Cookbook”, Third Edition, South Royalton, VT
1/3 cup apple juice
1/3 cup NOW Real Food® Maple Syrup*
3 Tablespoons soy sauce
2 Tablespoons finely chopped onion
1-2 minced garlic cloves
4 salmon fillets
  1. In a bowl, combine the first five ingredients; set aside 1/2 cup (cover and refrigerate) for basting. 
  2. Pour remaining marinade into a large sealable plastic bag. 
  3. Add salmon to bag and seal it, then turn the bag over so the marinade coats both sides. 
  4. Refrigerate 1-3 hours.
  5. Drain and discard marinade. 
  6. Broil salmon 4 inches from heat for 5 minutes. 
  7. Baste with reserved marinade and broil 10 minutes longer or until fish flakes easily with a fork, basting frequently.

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