Cracked Pepper Salmon with Rice Pilaf

Another great recipe from my favorite little spice store, Penzy's, paired nicely with roasted vegtables and my Aunt Marilyn's recipe for Rice Pilaf.

Cracked Pepper Salmon

(this recipe can easily be adjusted depending on how many filets you're cooking. Remember 4 Tbsp = 1/4 Cup)

4 salmon filets

1/4 Cup PURE maple syrup

1/2 Cup reduced sodium soy sauce

2-3 tsp freshly ground Whole Black Peppercorns

Combine the maple syrup and soy sauce in a covered bowl or zip-lock bag. Add the salmon and refrigerate overnight (I only did mine for 4 or 5 hours and it was still great!)

Preheat oven to 400 degrees. Remove the salmon from the marinade and place in a baking dish. Drizzle with about 2 Tbsp of the marinade, discard the rest. Using a peppermill, grind the Peppercorns over the salmon to cover the filets. Cover with foil, redece heat to 350 degrees and bake for 15-20 minutes. Uncover for the last 5 minutes of baking.

Rice Pilaf

Cook until slightly brown:

2 Tbsp melted butter

1 Cup uncooked rice

1/4 Cup minced onion

1/3 Cup minced celery

Add:

3 Cups hot chicken broth

2 Tbsp chopped dried parsley

Cover and simmer on low until moisture has been absorbed and rice is tender (about 20-25 minutes).