1. Welcome to the Canadian Fishing Forum! If this is your first visit, please go ahead and sign-up to become a member! (Many threads and comments are visible only to Members who sign up with a VALID email address.) Do not hesitate to contribute and interact with fellow members.

For those who like the taste of maple...

Discussion in 'Share Your Fish Cooking Recipes.' started by SockeyeGrillKing, Aug 20, 2019.

  1. SockeyeGrillKing

    SockeyeGrillKing New Member

    Joined:
    Feb 26, 2019
    Messages:
    8
    Likes Received:
    10
    Trophy Points:
    3
    Gender:
    Male
    Location:
    Vancouver
    Greetings all,

    Came across this one on the Food Network website : Maple-Soy Glazed B.C. Salmon (https://www.foodnetwork.ca/recipe/maple-soy-glazed-bc-salmon/14084/).

    I gave it a try, with above average results. Special dinner party on Sept 4, so will trying it again, but this time without the fiddle heads...
    ***
    Directions for: Maple-Soy Glazed B.C. Salmon

    Ingredients
    Maple-Soy Glaze
    ¼ cup (60 mL) soy sauce

    2 Tbsp (30 mL) maple syrup

    2 Tbsp (30 mL) cilantro, chopped

    2 Tbsp (30 mL) sweet chili

    Salmon
    2 6-oz (180 g) portions salmon, skin on

    ¼ cup (60 mL) Maple-Soy Glaze

    ½ cup (125 mL) fresh hops shoots

    ¼ cup (60 mL) fiddlehead ferns

    1 tomato, minced with seeds and pulp removed

    1 shallot, minced

    1 clove garlic, minced

    2 Tbsp (30 mL) extra virgin olive oil

    2 Tbsp (30 mL) Italian parsley, chopped

    1 Tbsp (15 mL) maple-cured salmon roe (purchase at a specialty seafood supply store)

    Maldon salt, to taste

    Directions
    Maple-Soy Glaze
    1. In a small bowl, mix all ingredients together.

    Salmon
    1. Preheat oven to 375ºF (190ºC).

    2. Marinate the salmon in the glaze for 10 minutes. Remove salmon from marinade and place on a baking sheet lined with parchment paper. Bake at for 10-12 minutes.

    3. While the salmon is cooking, blanch the hops shoots and fiddlehead ferns in salted boiling water for 30 seconds. Remove and quickly place them in a warm sauté pan.

    4. Lightly sautée the vegetables with all the remaining ingredients, except for the salmon roe, for 30 more seconds. Season with salt to taste.

    5. Remove salmon from the oven and allow to rest for 3-4 minutes.

    6. To serve, arrange sautéed vegetables onto two plates and place the salmon on top. Use the lightly sautéed herbs and tomato to drizzle around the pate. Garnish the salmon with the maple-cured salmon roe.


    Read more at http://www.foodnetwork.ca/recipe/maple-soy-glazed-bc-salmon/14084/#0fEYAbrraogPZYHx.99
     
    SockeyeGrillKing, Aug 20, 2019
    #1
    Mike B. and Ernie like this.
  2. Mike B.

    Mike B. Well-Known Member

    Joined:
    Oct 13, 2015
    Messages:
    12,737
    Likes Received:
    25,230
    Trophy Points:
    113
    Gender:
    Male
    I've candied salmon and Lake Trout using real maple syrup, brown sugar and other savory spices and it was unreal. Easy too.
     
    Mike B., Sep 4, 2019
    #2
    SockeyeGrillKing likes this.