It’s Vermont’s first crop of the year! Once you spy steam escaping from your neighbor’s sugarhouse, you know spring is truly here, even if it is snowing.
The temperatures have been above freezing during the day (barely) and below freezing at night, and that means the sap is running in Vermont, the nation’s largest producer of liquid gold. The governor made his ritual tree tapping event this week, and with March here, we can call it spring, although it’s been snowing for days.
The Vermont Flower Show
It actually felt like real spring for a while this weekend since we finally got to go to the spectacular Vermont Flower Show, absent since 2019 because of the pandemic. It was a wonderful show “Out of Hibernation: Spring comes to the 100-Acre Wood,” and Pooh and all his friends were well represented with enchanting floral displays throughout the indoor woods. Much needed and very good for the heart. Beautiful blooms and the smell of the earth; we didn’t even mind standing in line in frigid temperatures waiting for tickets!
Honey and maple abound in the 100-Acre Wood
While Pooh made sure honey was in abundance with the vendors, maple was on my mind. That first stack of pancakes drizzled with gold is a reward hard won at the end of a cold winter, and we all have our favorites. The golden, light-colored syrup harvested at the beginning of sugaring has the most delicate flavor, and this progress of color and maple intensity increases through the weeks. The darker syrups from the end of the season have the deepest maple flavor. This is not only my preference, but the best for cooking as well.
Syrup grades
Vermont sugar makers simplified the grading of maple syrup a few years ago, and the USDA has adopted this system. Syrup is now all Grade A, with color and flavor variations now simply listed as golden, amber, dark, and very dark. The flavor of the syrup will vary greatly from sugarbush to sugarbush, from week to week, and from year to year. The terroir of the syrup is dependent on many factors. To learn more about this taste of place, the local university of Vermont and the state’s agriculture agency put toghether a “Taste of place map” that helps define some of the nuances.
What do you like?
It is all about what you like best, and how you are using it. For instance, if you are using a delicate herb in the syrup for a glaze, use something light-colored and flavored. When baking, use the darker syrups because the heat from the baking process dims the natural flavor, sometimes to nothing. I remember trying to recreate a maple-oat bread I had at a local restaurant, and could not get nearly enough of the maple flavor. When I finally coaxed the secret from the chef, he admitted to using a natural maple extract in addition to the syrup in order to boost the flavor, but my mother had already guessed that. If you use an extract, make sure it is a natural maple extract and not something synthetic.
Infusing Liquid Gold
Infusing maple syrup is a great way to use that liquid gold with a multitude of flavors, and extending its use way beyond pancakes. New England cooks have long infused maple syrup with berries for a sweet topping, and no special recipe required; just simmer about a cup of syrup with about a cup of berries for about 10 minutes. You can strain it, or leave the berries whole.
A simple process
That is just the beginning of the story. Maple syrup is easy to infuse for use with both sweet and savory dishes. The technique is simple. Warm the syrup with whatever it is you want it to marry, heat to a simmer for five minutes, and set it aside until cool. Strain if desired. Most are stable in the refrigerator for months.
Sambuca and fennel, perfect with salmon
This recipe uses Sambuca infused maple syrup in a simple three-ingredient glaze, which includes a little soy sauce and flavorful miso, a bit of salt to balance the sweet. Use the concoction to marinate, baste, and sauce the fish for enhanced flavor.
Serve this on a bed of simple sautéed sliced leeks and fennel bulbs, or think of spring and pair with sugar snap peas and fresh pea shoots.
Wild salmon is always best, so when it is season in the summer, this is always the best bet. I don’t like the texture of any salmon that’s been frozen, so I look for fresh organic farmed salmon, or fresh, farmed salmon from the Faroe Islands at this time of year. It is always delicious. This salmon has tons of flavor and is raised in carefully controlled conditions that ensure healthy fish, farmed in cold waters, with a quick trip to the states. Read more.
Even Pooh might trade in his honey for maple syrup if served this dish, at least for a day!
Salmon Glazed with Sambuca Maple Syrup
- ¼ cup Sambuca infused maple syrup, recipe below
- 2 tbsp. red miso paste
- 1 tbsp. soy sauce
- 2 tbsp. extra virgin olive oil
- 2 scallions, sliced thin
- 4 salmon filets, around 5 ounces each
- Salt and pepper to taste
- Olive oil
Lightly salt and pepper salmon. Whisk together the infused maple syrup, miso paste, soy sauce, and scallions. Pour most into a shallow bowl (save a bit for drizzling later) and add the salmon filets to marinate for 30 minutes at room temperature, flesh side down.
Meanwhile, heat your oven to 450 degrees and place your baking pan or cast-iron frying pan on the middle rack to heat it up as well. This starts the cooking of your fish immediately and evenly once it is placed on the hot pan.
When the oven and pan are hot, add a tablespoon or so of olive oil to the pan to cover the bottom. Place the salmon in the pan, skin side down, with room between each filet. Cook for five minutes, then brush with more glaze, reserving some for a sauce at the end. Put back in the oven for another three or four minutes, careful not to overcook.
Overcooking any fish results in a dry dish, so err on the side of a little under because you will have some carry over cooking after you take it out. Slip a sharp paring knife in the middle and peek a minute or so before you think it will be done, judging by how it felt at the earlier glazing. You will want the salmon to be a little opaque in the middle, and cooked to a medium only.
Drizzle the filets with a little more of the glaze.
Sambuca Maple Syrup
- 1 cup dark amber Vermont maple syrup
- ¼ cup dark Sambuca
- ½ tsp. fennel seeds, crushed
Combine ingredients and bring to a simmer over medium low heat. Shut off heat and let sit until cool. Strain the seeds out if you like (I did not for this dish). Store in the refrigerator.
For more infused maple or honey ideas, check out this page: Infused Maple Syrups.
The Enchanting Vermont Flower Show 2023:
Eeyore’s Gloomy Place:
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Flowers, maple syrup, and fresh peas – life doesn’t get much better for me than that. 🙂 So glad you got to the flower show because I can imagine it was a real mental boost from the white landscape.
It was lovely, just awfully crowded as I expected it would be!
What a beautiful flower shower! I can imagine it was like being in an enchanted forest. I love salmon and this looks so pretty on the peas.
Thanks Suz! It was so nice to be at a flower show again, it seems like ages.
We have started getting a little maple syrup so maybe I will have this salmon tonight! Flowers are lovely!
Thanks Cecilia! It’s easy and so delicious! My favorite purchase of the day was a dozen beautiful roses for $15! I’ll enjoy the flower show all week.
Great flavors in this beautiful and fresh dish.
Real maple syrup is a favorite, and combining it with salty miso is simply perfect for fish. 🙂
Thanks Ronit. It has become my go-to salmon glaze!
I enjoyed reading about maple syrup, I had no idea there were different strengths due to when it was tapped. I can only imagine how wonderful fresh maple syrup is. I’m so glad you got to go to the flower show, I bet it was fabulous and a lovely breath of Spring!
It really was a wonderful outing on a blustery day!
Yum!! I love both salmon and maple syrup. This recipe looks absolutely delicious!!
Thank you! It’s one of our favorites!
Wait a minute! I like Eeyore’s Gloomy Place. It doesn’t look gloomy to me. I also like your recipe. I’m always up for salmon.
I totally agree about Eeyore’s gloomy place, it was absolutely enchanting!
What a great fix for salmon. A new taste combination for me-Sambuca and Maple Syrup.
Thanks Jovina, that combination is divine! I hope you try it!
The Flower Show all looks enchanting and I would have loved to see it……….
We don’t have access to different strengths of Maple Syrup and it’s a ‘just buy what’s on the shelf’ situation. I hate to admit that while I infuse lots of other things with spices and herbs I have never even considered infusing Maple Syrup. Maybe because it’s expensive and only in small bottles!!!
But, regardless that will now change.
Love this Salmon recipe and will be enjoying soonest.
Many thanks. :))
Sometimes I forget how spoiled we are here in Vermont in regard to our local maple and agriculture products. I hope you enjoy the salmon recipe, it is one of our absolute favorites, and have fun with the infusions!
Oh my goodness! I could use a flower show! Great photos. Some people are so creative. And speaking of creative – wow! I love this dish! And it’s so pretty!
Thanks Mimi! It certainly did my heart good to go to a flower show after three years absence. Everyone was walking so slowly around the exhibits, drinking it all in, inhaling the fragrance and the beauty.
The salmon supper just topped it all off for us!
This dish sounds amazing. I love having maple in hot porridge at breakfast time, and I have no doubt it is great with salmon also.
Thanks Kevin! I love maple in so many dishes, such a unique flavor!
I just served salmon last week to my mother and father-in-laws, along with my daughter and her family! It was good, not great. I just baked it with olive oil, salt and pepper. If only I had your salmon recipe, It would have been gold. As it was almost all the fish was consumed. I consider that a good sign or everyone is just being polite! Thanks Dorothy for another fabulous recipe! Hugs, C
I hope you enjoy this one NEXT time Cheryl! It’s a really good recipe, one of our favorites. And I’m sure your guests were not just being polite!
Got your book and just started it. Already in love with it, so I’m going to savor…
Thank you Dorothy, I hope it resonates and brings some laughter! Warning, there’s no recipes but lots of table magic.
I’ll take magic any day my friend!
Spring has Sprung! There is nothing like Fresh Maple Syrup! And that salmon looks marvelous!
The flowers brought you and us JOY!
Happy Spring! (almost)
The sun is out today, the snow is melting, the sap in running. Who could ask for anything more on March 6?
What a beauty, both the flower show and the dish 😍 I always love your interesting combination of flavors 😋
Thank you Ribana! We really needed the flower show, and the nice dinner too!
I could make a meal out of a plate of fresh peas!!!! 🌱🍃😋
I can even make a meal out of frozen peas. 🙃
True. Very true. 👏
This sounds super delicious! I love salmon; I think I could eat it every day. 😋
I don’t get tired of it. I try to serve it once a week for my husband’s heart, and my taste buds!
My husband’s not a fan so that’s the night we cook for ourselves. Bill’s gotten very adept at opening those Chef Boyardee cans! HAHAHA!!!
I’m glad you treat yourself my dear!
What a lovely post, Dorothy. I grew up in VT and miss the maple syrup season and all the festivities. I never made it to the flower show and wow, did I miss some fun there. We do have salmon out here in OR, and your recipe souldn’t amazing! I’m going to print it off and make it this week. Thanks!
Thank you! I hope you enjoy this recipe as much as we do, it’s a little different and everyone likes it!
I often glaze my salmon. My go-to is pepper jelly, but Sambucca maple syrup sounds wonderful!
Love pepper jelly, I’ll have to try that next time!
🙂
Dorothy, you had me at maple. And fennel. Well, okay, and sambuca! My imagination would not have put them together but now I get it! The flower show looks like it was positively magical. Thank you for sharing your adventure with us! 🙂
Thanks Terrie! It is a magical combination, and maybe you could use your own magic and come up with a cocktail???
You can leave the salmon part out.
Wait, fennel and maple together in a cocktail?! Hmm, lemme tinker with that and I’ll get back to you! 😂
👍
I love how this is served with the sugar snap peas—I’m a big fan of those! I’m really ready for spring and this looks like the perfect springtime meal! 🙂
Thank you Nancy! It was a perfect ending to a lovely, colorful day. The peas always make me think spring!
I have to confess to having craving for Salmon some days. Your images are making those craving worse ! But in a good way. It is especially good to know that your maple syrup recipe is stable in the refrigerator for months.
I don’t think I’ll ever know exactly how long because it magically disappears!
Ok Dot, now I am going to become a liquor infused maple syrup nut. The idea is genius
I swear I could drink the Sambuca maple syrup…
The flower show looks wonderful, Dorothy! I love to garden, so I was salivating at those flower pics almost as much as I was at the salmon. I 💗salmon, and maple syrup would be a lovely sweet compliment to the fish taste. Yum.
It really did the heart good Christy!
I am a big fan of Vermont’s maple syrup but never have had Sambuca infused maple syrup. Sounds delicious.
It’s a really nice combination!
Sambuca maple syrup how delightful. Glazed over salmon even better!
It’s really one of my new favorite flavor combinations. So delightful together.
The glaze on the Salmon is amazing. I would love to attend the Vermont flower show. Unreal!
It was so beautiful! And after four years since the last, it was most welcome. It was crowded, but everyone lingered and didn’t seem rushed at all. Made some new friends in the ticket line!
Another great idea that I learned from you, Dorothy! I did not know that maple syrup can be infused until I read your post which I enjoyed tremendously. Hope you are enjoying lots of lovely flowers and that springtime has arrived in Vermont. It has arrived here in the Bay Area, finally, after storm after storm! Thank you for the recipe and sharing the flower show photos. And the salmon dish looks scrumptious!
Ah, thanks so much Leah! Infusing maple syrup is a handy trick, and perfect in this recipe.
I have beautiful chives just ready to start picking, the first sign of spring, and crocuses blooming. There are lots of daffodil and tulip sprouts, but it will be another week before we see color, then, it will all seem to happen at once!
How exciting! Spring always brings energy and excitement with all the colors, sizes, smell and texture from flowers and plants. Enjoy the season! 🙂
You too! Happy Spring!