I love the flavour of maple, and like all Canadians I enjoy my share of maple syrup. When I was growing up, maple syrup and melting pats of butter were a must on pancakes. I had no idea back in my childhood days that maple syrup could make so many foods taste even better – like salmon. Who knew? Steve and I made this recipe with our guest, Geoff Eaton, of Young Adult Cancer Canada.
- Yield: 4 Servings
- 2 tbsp (30 ml) canola oil
- 4 salmon fillets, 4 oz (120 g) each
- 2 tbsp (30 ml) fresh ginger, grated
- 4 tbsp (60 ml) lime juice
- 1 cup (250 ml) maple syrup
- 2 oz (60 ml) white wine
- ½ tsp (2 ml) salt
- ½ tsp (2 ml) pepper
- lemon and fresh parsley for garnish
- Heat oil in large frying pan on medium high. Add salmon, skinless side down. Sear for 2 minutes. Turn and place grated ginger on top of salmon. Add lime juice and maple syrup.
- Turn heat to low and allow salmon to poach in liquid for 5 minutes. Add wine to pan and season with salt and pepper. Cook for another 2 or 3 minutes. Dress serving plates with lemon and parsley. Serve salmon with pan sauce poured on top.