1 cup pure maple syrup
2 Tble finely grated peeled ginger root
4 Tble lemon juice
3 TBLE soy sauce
1 1/2 tea minced garlic
a 2 1/2 pound center-cut salon fillet with skin
greens from 1 bunch scallions
Accompaniment: mustard mashed potatoes
In a small heavy saucepan simmer maple syrup, ginger, 3 TBE lemon juice, soy, garlic and salt and pepper to taste until reduced to about 1 cup, about 30 minutes, and let cool (glaze may be made 2 days ahead and chilled, covered. Bring maple glaze to room temp before proceeding).
Preheat oven to 350. If using plank lightly oil and heat in middle of oven for 15 minutes; or lightly oil a shallow baking dish large enough to hold salmon.
Arrange scallion greens in one layer on plank or in pan to form a bed for fish.
In another small saucepan heat half of glaze over low heat until heated through to use as sauce. Stir in remaining TBLE of lemon juice. Remove pan from heat and keep sauce warm, covered.
Put salmon, skin side down, on scallion greens and brush with remaining glaze. Season salmon with salt and pepper and roast in middle of oven until just cooked through –about 20 minutes if using pan and 35 with plank.
Cut salmon crosswise into 6 pieces. On each plate arrange salmon and scallion greens on a bed of mashed potatoes. Drizzle salmon with warm sauce.