This week was Science Literacy week: a Canada-wide event created by U of T grad Jesse Hildebrand to celebrate science.
UTM also celebrated the event in various ways—the most noticeable being the huddle of students around the library entrance as they carried out DNA extraction and took a look at fossils and 3D-printed objects.
In the spirit of Science Literacy week, I decided to reach out to the members of the team responsible for bringing the event to UTM. Joanna Szurmak, the digital initiatives and science liaison librarian, co-organized the event; she has shared her maple-glazed trout (or salmon) recipe for this week’s Blackboard Special.
“This time of the year, just when summer officially moves over and ushers in autumn, is the busiest time at work for me and for many of my colleagues at UTM,” says Szurmak. “However, when I look around me as I’m traipsing back and forth between the buildings where I teach,” she says. “I’ll see the silhouette of a pine tree, and that is enough to take me back to the shores of Lake Simcoe or to any number of lakes in Lanark County, southeastern Ontario.
Now for me, as fall approaches, there’s one thing on my mind (and possibly the minds of the entire UTM student population too): midterms. But as a close second, I remember the salmon run down at the Credit River in Erindale Park. Now when I’m talking about salmon, I’m referring to dozens of 20-plus-pound fish “running” against the river current. It isn’t just salmon though—there are over 79 fish species in the river, including rainbow and brown trout. I’ve had the chance to see the salmon run, but I’ve never actually had maple-glazed salmon. So without further ado, let’s take a look at this recipe.
Maple-Glazed Trout (or Salmon)
- 500 g fresh trout or salmon fillet (with skin on)
- 2 tbsp lemon juice
- 2 tbsp olive oil
- 1 tbsp maple syrup
- 3 tbsp good quality maple mustard (alternatively, 1 tsp chipotle mustard or 2 tsp Dijon mustard)
- Salt and fresh pepper to taste
- Pour all the ingredients of the marinade, except the salt and pepper, into a small jar; shake until the mixture is uniform.
- Spray a baking pan with olive oil.
- Place the fish skin side down in the pan.
- For best results, gently salt the fish and pour the marinade over the fillet(s). Cover well and refrigerate for at least 30 minutes.
- Preheat the oven to 400 F.
- Pour the excess marinade into a small container and baste the fish with it occasionally. Alternatively, baste the fish and leave everything in the pan.
- Cover the pan loosely with a piece of aluminium foil and put in the preheated oven.
- If using trout, bake for 10 minutes, then reduce the temperature to 350 F. If using salmon, bake 20 minutes or so, then reduce the temperature to 350 F.
- Uncover the fish and baste it, then bake 10–15 more minutes, or until the edges of the fish get a browned look, and the flesh separates easily.
- Add salt and pepper to taste.