Michael LaDuke, senior executive chef at Red Lobster, grew up in upstate New York and has fond memories of getting local maple syrup and maple-flavored candy each spring.While researching flavors to liven up the 680-unit seafood chain’s menu, LaDuke tapped into his past and created Maple-Glazed Salmon & Shrimp. The glaze, which contains soy sauce and diced tart cherries, also draws inspiration from the Pacific Northwest. The $17.50 entrée, served with wild rice pilaf and ...
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