Menu #18 - Roasted Maple Salmon Dinner

It's March, a month full of basketball and weather madness, so March dinners call for a menu or two that adapt to seasonal whims. Cook this salmon in the oven if it's cold outside, or on the grill if the chill is gone. Add some wonderful warm mashed potatoes and fresh roasted asparagus, and you'll be covered, no matter what! I enjoy game after game of great college basketball, but I love salmon in the springtime most of all.

ROASTED MAPLE SALMON
1/4 c. maple syrup (choose Grade A Medium or Dark Amber, if available)
1 garlic clove, minced
1/4 c. balsamic vinegar
6 salmon fillets
1/4 tsp. kosher salt
1/8 tsp. freshly ground black pepper

Preheat the oven to 450 F. Lightly coat a baking pan with cooking spray. In a small saucepan over low heat, mix together the maple syrup, garlic and balsamic vinegar. Heat just until hot and remove from heat. Pour half of the mixture into a small bowl to use for basting, and reserve the rest for later. Pat the salmon dry. Place skin-side down on the baking sheet. Brush the salmon with the maple syrup mixture. Bake about 10 minutes, brush again with maple syrup mixture, and bake for another five minutes. Continue to baste and bake until fish flakes easily, about 20 to 25 minutes total. Can also be prepared on the grill.

GARLIC MASHED POTATOES
4 potatoes
1 can chicken broth
4 cloves garlic, peeled
1 small onion, chopped
kosher salt
freshly ground pepper
4 tbsp. butter
1 c. milk or half-and-half

Peel and cube potatoes. Place potatoes in large pan; add chicken broth and enough water to cover by 1 inch. Add garlic cloves and chopped onion. Bring potatoes to a boil; reduce heat to gentle boil and cook until fork tender. Heat butter and milk over medium heat until butter is melted; set aside. Drain potatoes and liquid through strainer and return potatoes, garlic and onions to pot. Gradually add warm milk mixture to potatoes and mash until desired consistency - lumpy or smooth - is reached. Season with salt and pepper, and more butter if desired. Serve immediately, or cover and keep warm.

ROASTED ASPARAGUS
fresh asparagus
olive oil
kosher salt
freshly ground pepper
balsamic vinegar or vinaigrette - optional

Preheat oven to 400 degrees. Trim stem ends from asparagus. Place asparagus on a baking sheet and toss with small amount of oil oil to coat. Sprinkle with kosher salt and pepper. Roast until tender, about 10 - 12 minutes, depending on thickness of asparagus spears. Serve warm, at room temperature or cold. Drizzle with balsamic vinegar or vinaigrette, if desired.

SHOPPING LIST for Menu #18
Roasted Maple Salmon
Garlic and Onion Mashed Potatoes
Roasted Asparagus

Produce
garlic - 1 head
onion - 1 small
potatoes - 4
fresh asparagus - big bunch for 6 servings

Meat
salmon fillets

Pantry
maple syrup
balsamic vinegar
kosher salt
freshly ground black pepper
chicken broth - 1 can
olive oil

Dairy
butter - 1 stick
milk or half-and-half - 1 c.