Glazed Roasted Salmon
COMBINE ginger, vinegar and 1/4 cup syrup in large re-sealable flat container.
ADD salmon, skin side up, to ginger mixture. Cover tightly and marinate in refrigerator 30 minutes.
REMOVE fish from marinade. Preheat oven to 450° F. Place jelly roll pan in oven 5 minutes
CAREFULLY remove pan from oven. Place fish in pan, skin side down; add shallots. Sprinkle with salt and pepper. Drizzle fish with 1 Tbsp. syrup.
BAKE 10 minutes. Remove from oven and drizzle with remaining 1 Tbsp. syrup. Return to oven and bake 8-10 minutes or until fish flakes easily when tested with a fork.
SPRINKLE with parsley, if desired.
2 Tbsp. fresh ginger, peeled, grated or finely chopped
1/4 cup white wine vinegar
1/4 cup + 2 Tbsp. Mississippi Belle® Pancake Syrup, divided
2-1/2 pounds fresh salmon fillet, skin on
6 small shallots, peeled, halved lengthwise
1/2 tsp. salt
1/4 tsp. ground black pepper
1/4 cup fresh parsley, chopped (optional)