By David Cohen

Maple syrup and mud, must be spring. Time to lighten things up in the kitchen, stew and casserole season is over.

In a small bowl, stir together a minced garlic with a few tablespoons each of maple syrup and soy sauce. Cut a pound and a half of salmon into four pieces and then combine with the sauce in a large zip lock bag and marinate for 30 minutes.

Remove the salmon from the bag and pour the sauce into a small sauce pan.  While you’re roasting, pan frying or grilling your salmon, reduce the sauce for a few minutes over medium low heat to thicken. Add some Sriracha for a spicier version.

Pour over your cooked salmon just before serving.