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."
- Portion size 4 servings
- Credits : Canadian Living Magazine: June, 2002
Ingredients
Pepper Maple Sauce:
Method
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.
Nutritional facts <b>Per serving:</b> about
- Sodium 332 mg
- Protein 31 g
- Calories 376.0
- Total fat 24 g
- Cholesterol 109 mg
- Saturated fat 8 g
- Total carbohydrate 9 g
%RDI
- Iron 9.0
- Folate 23.0
- Calcium 5.0
- Vitamin A 9.0
- Vitamin C 12.0
