Maple and Mustard-Glazed Wild Canadian Leopard Salmon....Ay?
To celebrate the opening of Hockey season, I'm going Canadian on your collective asses. I’m doing wild salmon fillet (caught near Alaska, off the Canadian coast) broiled with a glaze of Canadian maple syrup (they sure love their maple trees up there) and Dijon mustard (okay, that's French, but Montreal is the Paris of North America after all). This is another one of those "not really enough ingredients to be called a recipe" recipe. But, it is very tasty, very easy, and perfect for those winter nights when you only have a few minutes before the puck is about to drop, and you need to whip up something quick and delicious. Bye the way, this was produced for About.com, so I can only use their player to broadcast it on the blog.
If this seems similar to the
2 salmon filets (6-oz)
1 tablespoon of maple syrup - Use the real stuff
1 tablespoon
1/4 teaspoon Chipotle pepper - Yes, they have this in
1/2 teaspoon salt
18 comments:
I'll have to go get the REAL stuff, although I'm not 100% sure how to tell real from fake maple syrup. Is it easy to tell?
Being a Canadian from the West Coast, I eat salmon quite a bit as well. It starts to get repetitive after a while. I will give your glaze a whirl! Oh, and it's, "Eh", not "Ay". Just to let you know :o)
well, ah, i'd check the ingredient label.... one will say "maple syrup" and one will have a bunch of sugar syrups. Was this a real question, or are you pulling my leg?? The real syrup is pretty obvious since the front of the label will also say Pure Maple Syrup. Not hard to tell.
Eh? Ay? Eh? Okay. My favorite is organ-I-zation. Lol.
Yum! That looks good. I recently discovered broiling salmon and I absolutely love the simplicity of it. You can make it asian, french, or whatever flavor you want. So many different combos and it's so easy to do.
One question though, do you live in San Jose? I'm asking because you're rooting for the Sharks to win. :)
I'm in San Fran, but close enough. It's only "abooot" 45 minutes away.
...Will honey work? AP
yes it does, but watch out for burning.
Just tried this with honey (since I was out of maple). Divinity!. Thanks a ton! AP
I love salmon. In my opinion, salmon = The steak of the sea.
quick question - do you think this recipe or the other salmon recipe with vinegar and mustard will work with a white fleshy fish like halibut or even snapper for that matter? Separately,made the caramel chicken last night for dinner and loved it! AP
yes, but it needs to be a thicker fillet like salmon. But, give it a try!
I tried this last night and it was amazing! My husband said it tasted as good as anything you get in a restaurant. I have never been a cook or had interest in cooking but in the last week Chef John has turned that around. My twin boys will soon be old enough for solid food so it is good that I am learning some meal ideas.
I tried this recipe and was so pleased that I searched the net for more fish glazes. I tried a few with soy sauce, including a soy sauce and maple syrup but it was too thin and ran off the fish. It failed to make a nice camelized surface like this recipe. Does anyone know any more glazes that even compare to this one and Chef John's other Dijon glaze?
try a lighter bbq sauce, and also mayo with fresh herbs is great.
Thank you so much Chef John. I will try those ideas. I made your chicken parm bake tonight and it was great!
SheDrummer
I just tried this salmon recipe and mine didn't come out quite like yours. My glaze burned, forming big black bubbles on the highest and lowest points of the filets after about four and a half minutes. Those seem to be the places where the glaze was thickest. Do you think I might have used too much? (I used virtually all of it, divided evenly between the two filets, and I tried to spread it evenly on each.) The glaze also never really seemed to caramelize. It was still like liquid except on the thinnest part of one of the filets (which was the tastiest part).
I had my filets about 6 inches away from the broiler coil, like you said in the video. Should I move it farther away? I had the broiler on for a while before I put the salmon in. That shouldn't matter, right?
Let me know if you have any idea what might have been the problem.
By the way, I love your guacamole recipe. Many thanks for that.
Gee, im not sure. It doesn't really caramelize like a crisp glaze. Maybe mine looked that way. I think it sounds like you have a pretty hot broiler. I would try to move it further away, or just bake in the middle rack in a very hot oven 450 until done. Was it pure maple syrup? I think you also may have put more than I did.
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