Pepper Maple Salmon and Sauce

Tested Till Perfect

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

  • Also try: large trout or arctic char

Source

Canadian Living Magazine: June, 2002





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