Samsung - Canadian Living Cook of the Year Contest - Maple Salmon on Asian Inspired Greens Image by: Samsung - Canadian Living Cook of the Year Contest - Maple Salmon on Asian Inspired Greens Author: Canadian Living

This dish is an absolute success every time I make it and people can't seem to get enough of it. With the contrast of the crunchy baby spinach and the caramelization on the salmon, this dish is a sure hit at any entertaining event. As the picture shows, this dish starts off by placing a bed of baby spinach on a plate, tossed with slivers of red onion and then sprinkled with a hot vinaigrette. On either side of the salmon we can find juicy, tender mushrooms, which have been steamed in a foil pouch with teriaki sauce. Placed on top is the piece of salmon which marinated in a maple/soya sauce.

  • Portion size 8 servings
  • Credits :

Ingredients

  • 1/2 cup Canadian maple syrup
  • 1/4 cup soy sauce
  • 2 cloves garlic minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 2 lbs Canadian Pacific salmon
  • 6 tablespoons vegetable oil
  • 6 tablespoons soy sauce
  • 2/3 cups rice vinegar
  • 4 cloves garlic minced
  • 2 tablespoons Dijon mustard
  • 1 red onion thinly sliced
  • 2 tablespoons finely minced gingerroot
  • 2 lbs assorted mushrooms
  • 6 tablespoons teriyaki sauce
  • 32 cups baby spinach
  • 2 tablespoons sesame seeds

Method

DIRECTIONS 1. In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and pepper. 2. Place salmon in a shallow glass baking dish, and coat with the maple syrup mixture. Cover the dish, and marinate salmon in the refrigerator 20 minutes, turning once. 3. Preheat oven to 400 degrees F (200 degrees C). 4. Meanwhile, in a small saucepan, mix oil, soy sauce, vinegar, garlic, mustard, onion and gingerroot; set aside. 5. Place the baking dish in the preheated oven, and bake salmon uncovered 10 minutes, or until easily flaked with a fork. 6. Pile mushrooms in centre of large piece of heavy-duty aluminum foil. Drizzle with teriyaki sauce. Fold edges and ends to seal well. Place in over for the last 10 minutes to which the salmon in cooking. 7. Warm up the dressing which was set aside earlier in a sauce pan just until boiling. 8. Divide baby spinach evenly among 8 dinner plates. Top with steaming mushrooms and drizzle with warm dressing. 9. Divide salmon in 8 pieces and place 1 piece over each plate of greens. Sprinkle with toasted sesame seeds for presentation.
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Maple Salmon on Asian Inspired Greens

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