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Welcome to Turkeywoods Farm of Mystic

Baked Salmon

Ingredients:
3-4 Salmon Fillets
¾ c Shagbark Hickory Syrup
2 ½ Tbs soy sauce

Directions:
Cut fillets into portion sized pieces. Mix syrup and soy sauce in a 9x13 baking dish. Place fish flesh side down in mixture. Cover and set for 20 min at room temperature. Reverse fillets to skin side down. Bake uncovered at 400 deg until fish flakes with fork (15-20  min).

Glazed Pork Chops
(From the kitchen of Mary Adams—A Turkeywoods Farm favorite!)

Ingredients:
1 Tbs vegetable oil
4 Loin pork chops
Salt and Pepper
1/3 c Pure shagbark hickory syrup
1/3 c chicken broth
2 Tbs Brown mustard
2 tsp cider or balsamic vinegar

Directions:
In a large skillet heat oil over medium-high heat. Rinse chops and pat dry. Sprinkle with salt and pepper, add to hot oil and brown 2 min on each side. Mix remaining ingredients and add to skillet. Reduce heat to medium and cook covered for 10 min. Remove lid and simmer 20 min or until sauce is thickened and chops are glazed.

Glazed Shagbark Hickory Salmon or Wild Striped Bass

Ingredients:
1 lb fresh fish fillets
Garlic powder (1-tsp)
Minced fresh garlic (1 clove)
Chili powder (optional)
Shagbark Hickory Syrup (2 Tbs)
Soy sauce (2 Tbs)
Teriyaki sauce (2 Tbs)
Olive oil (2-3 Tbs)
Wild rice

Directions:
Cut fish into 4 pieces (4 oz each) and pat dry with paper towel. Sprinkle on each side with garlic powder and optional chili powder. In a bowl, mix soy sauce, teriyaki sauce, 1 Tbs olive oil and Turkeywoods FarmTM Shagbark Hickory syrup. Add sauce to the fish, coating evenly on both sides. Let sit at room temperature for 10-15 min. Heat the pan to high, add remaining olive oil, and minced fresh garlic. Stir twice, then add the fish (reserve the sauce). Reduce heat to medium and continue cooking 5-7 minutes on each side. Add remaining sauce to pan and continue simmering for another 3-6 minutes to thicken. Serve hot over wild rice.