Baked Salmon With Maple Ginger Marinade

In Vermont, it can be hard to find good fish. I love salmon but I try to steer away from huge cuts of farm raised fish which are often fed dye to create the bright pink flesh. However, when I do come across something wild caught or farm raised without coloring, I pounce! Salmon and maple are a natural combination and I have yet to serve this simple dish without pleasing everyone at the table.

• 2 lbs salmon, either steaks of filet
• ¼ cup maple syrup
• ¼ inch fresh ginger
• 1-2 cloves fresh garlic
• 3 tablespoons soy sauce or tamari
• 3 tablespoons sesame seeds
  

Mix together all ingredients, pour into a ziplock bag with the salmon, and marinate for 2-4 hours. Heat your oven to 350 degrees, put the salmon in a baking dish and pour 4 tablespoons of the marinade over the top. Bake for 25 minutes. The fish is ready once it pulls apart easily and is a very light pink color. Serve with rice and vegetables!