Pepper Maple Salmon and Sauce
Ross Mavis, chef and proprietor of Inn on the Cove and Day Spa and Tide's Table dining room in Saint John, N.B., says that this easy recipe is his customers' favourite: "The pepper and maple don't interfere with the flavour of Atlantic salmon and nicely provide a foil to the richness of its flesh."
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 376 |
| pro | 31 g |
| total fat | 24 g |
| sat. fat | 8 g |
| carb | 9 g |
| fibre | trace |
| chol | 109 mg |
| sodium | 332 mg |
| % RDI: | - |
| calcium | 5% |
| iron | 9% |
| vit A | 9% |
| vit C | 12% |
| folate | 23% |
-
1 tbsp (15 mL) each pepper and maple syrup
4 boneless salmon fillets, about 6 oz (175 g) each
2 tbsp (25 mL) chopped fresh parsley
Pepper Maple Sauce:
1/4 cup (50 mL) dry white vermouth or white wine
1/2 cup (125 mL) chicken stock
1/3 cup (75 mL) whipping cream
1 tbsp (15 mL) maple syrup
1/2 tsp (2 mL) pepper
1/4 tsp (1 mL) salt
Preparation:
In small bowl, mix pepper with maple syrup; spread paste over tops of fillets, patting into flesh. Refrigerate for 30 minutes.
Place fish, pepper side down, on greased grill over medium-high heat; close lid and cook for 3 minutes. Turn; cook until flesh flakes easily when tested, 5 to 6 minutes.
Pepper Maple Sauce: Meanwhile, in small skillet, boil vermouth over high heat until reduced to 1 tbsp (15 mL). Add stock; boil until reduced by half. Stir in cream and maple syrup; reduce heat and simmer, stirring occasionally, until slightly thickened, about 5 minutes. Stir in pepper and salt. Serve pooled around fish. Sprinkle with parsley.
Additional Information
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Also try: large trout or arctic char
Source
Canadian Living Magazine: June, 2002
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