I tried this marinade recipe last night and basted the salmon with real maple syrup.

Maple Basted Salmon

1/4 cup soy sauce
1/4 cup rice vinegar
2 tablespoons brown sugar
1 tablespoon oil
1 teaspoon dry mustard
1 teaspoon ginger
1 teaspoon black pepper
1 - 2 pounds fresh salmon
Maple syrup for basting
(Bourbon)

Combine all but the maple syrup and marinate the salmon in it for 1 hour. Place in a baking pan, skin side down and brush with maple syrup mixed with bourbon if desired. Bake at 400 degrees for 20 minutes or so until done, basting two or three more times.

==
I still have some salmon, so tonight I'm going to bake it and serve with a sour cream sauce.

Sour Cream Dill Sauce

1 cup sour cream
1/4 cup mayonnaise
1/2 salt
1/4 teaspoon pepper
2 tablespoons chopped fresh dill
1 tablespoon drained capers
1 teaspoon lemon juice

Combine sour cream through lemon juice in small bowl. Refrigerate until ready to use, at least several hours.

With it, we're having yellow squash casserole because Jeremy brought me a bunch.

Yellow Squash Stuffing Casserole

3/4 cup water
1/4 teaspoon salt
6 cups sliced yellow summer squash (1/4 inch thick)
1 small onion, halved and sliced
1 can (10 3/4 oz) cream of mushroom soup undiluted
1 cup sour cream
1 package (6 oz) cornbread stuffing mix
1 can (4 oz) diced green chilies
Salt and pepper
1 cup shredded cheddar cheese

In a large saucepan, bring water and salt to a boil. Add squash and onion. Reduce heat; cover and cook until squash is crisp-tender, about 6 minutes. Drain well; set aside. In a bowl, combine soup, sour cream, stuffing, and the contents of seasoning packet, chilies, salt and pepper; mix well. Fold in squash mixture. Pour into a greased shallow 2 quart baking dish. Sprinkle with cheese. Bake at 350 degrees for 25 to 30 minutes or heated through.