Up at the Lake

                     

 

The closest to heaven I’ve ever been

Traverse City Maple Glazed Salmon

Last week I was appointed head chef of the Haus of Spitzer. With Lake Michigan being our bath water, fish is a must and we had it almost every night. One item on the menu was Maple Glazed Salmon. We found the recipe in Traverse Magazine and it was juicy, crunchy and just delicious. I highly recommend you making this TONIGHT.

Ingredients:

3 tablespoons maple syrup | 2 tablespoons soy sauce | 1 tablespoon grated fresh ginger | 1.5 teaspoons cornstarch, dissolved in 1 tablespoon water | 4 salmon fillets | 1 tablespoon sliced pecans

Directions:

1. In a small bowl, whisk together syrup and cornstarch/water solution until smooth

2. Place fillets skin-side-down in baking pan (I placed them on tin foil to prevent a messy clean up)

3. Pour half of syrup mixture over salmon

4. Bake about 15-18 minutes at 450 degrees until the fish begins to flake. Baste with another 1/4 of glaze halfway through cooking.

5. Finish off with the final 1/4 of maple glaze and top with pecans. ENJOY!

At the Lake

I’m at my lake house in Michigan for the week and I can’t wait to swim in the clear blue Crystal Lake, spend time with my family, see friends I grew up with, and enjoy the summer sun! Jay Burt of Walk Softly Photos is one of my favorite photographers, not only because he captures photos of my beloved Crystal Lake throughout the year but he manages to capture it in the most elegant light.