Our state is, of course, synonymous with potatoes, so it should come as no surprise that my recipe features good ol' Idaho spuds. This is a meal in itself.
Maple syrup and apple juice provide the mildly sweet marinade for these salmon fillets. Whether they are broiled or grilled, the fillets glaze nicely when basted. Everyone I've served this to seems to love it. Kathy Schrecengost Oswego, New York - Maple Teriyaki Salmon Fillets