During the months of March and April, when the maple sap starts to flow, many of us look forward to celebrating the arrival of spring by visiting our beautiful maple groves. Maple syrup also holds a place of pride in our culinary culture.
But did you know that apart from being so mouthwatering, it is also good for our health? Recent studies have in fact shown that it is an important source of phenol compounds as well as other potentially antioxidant and anti-inflammatory substances.
A sweetening agent that has fewer calories than honey, sugar and brown sugar, maple syrup also contains many essential minerals (manganese, calcium, potassium, iron, zinc and magnesium).
So here’s my advice to you: don’t just indulge your sweet tooth with it, but also use it in your vinaigrettes, sauces and marinades, like in the salmon recipe that I am proposing to you this week.
Try our recipe for Brined Salmon with Maple Syrup
Originally published in the Journal de Montréal on April 5, 2008.
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