Are you ready for an extraordinary tale of murder and moonshine? Sutter Home is featuring Tom Franklin’s The Tilted World for our July Book Club.
Be transported to the year 1927, following federal agents Ted Ingersoll and Ham Johnson, as they investigate the disappearance of two fellow agents. The story will take you through their findings: unexpected love and, more shockingly, a baby boy abandoned in the middle of a crime scene.
Have yourself a pleasantly easy evening with the author’s Pan-Roasted Salmon with Maple Glaze recipe. Served best with our Sutter Home Sauvignon Blanc, your guests will be amazed with the flavorful combinations!
Pan-Roasted Salmon with Maple Glaze
1 c. maple syrup
¼ c. lemon juice
2 T. soy sauce
1 T. grated ginger root
1 T. chopped garlic
1 t. crushed red pepper
6-8 salmon fillets, individually portioned
Olive or Canola Oil
In small saucepan over high heat, combine the syrup, lemon juice, soy sauce, ginger, garlic, and red pepper. Bring to boil then lower heat to maintain a simmer. Reduce the glaze by 1/3, to about 1 cup in volume. Position an oven rack in the top third of the oven and preheat to 450 degrees.
While glaze reduces, rinse salmon in cold water and pat dry and season with salt and pepper. Spoon a little reduced glaze on each piece of fish, and brush over entire fillet.
In nonstick sauté pan over high heat, add enough olive or canola oil to cover the bottom. Lay salmon in pan flesh side down. Sauté until glaze has browned the fish, about 2 minutes. Remove pan from heat and flip. Brush tops with glaze.
Transfer to greased baking dish and roast until just done, 4-6 minutes, or when the fish flakes easily. Place on serving plate and dribble remaining glaze over fish. Serve with rice.