Note: I had originally planned to post this around Laetare Sunday, but somehow confused my dates. So, I apologize for the less-than-penitential nature of the recipe, but it is meatless, and, to paraphrase Janet Smith: "When Catholics feast, we really feast, and when we fast, we cheat."
1/2 c. pure maple syrup
1 T. fresh grated ginger
2 T. lemon juice, divided
1 1/2 T. soy sauce
1 tsp. fresh minced garlic
1 1/2 pound center cut salmon fillet with skin
greens from 1/2 bunch scallions
In a small heavy saucepan, simmer syrup, ginger, 1 1/2 T lemon juice, soy sauce, garlic, and salt and pepper to taste. Reduce to about 1/2 cup, about 20 minutes, and allow to cool. (Glaze may be made up to two days ahead and chilled).
Place a rack towards the middle of the oven and preheat to 350. Lightly oil a shallow baking dish and arrange scallions in a layer to form a bed for the fillet. Place salmon, skin side down, on greens and brush with half the glaze. Season with salt and pepper and roast until just cooked through, about 20 minutes (internal temp of 145 F).
Heat remaining half of glaze over low heat until heated through, stir in remaining lemon juice and use as a sauce.