Sweet and savoury flavours come together in this elegant salmon dish. Maple-glazed salmon is served with roasted fingerling potatoes and asparagus, and finished with a creamy Dijon maple sauce and tangy red onion jam.

Recipe

Maple Glazed Salmon with Dijon Maple Cream & Roasted Potatoes

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Servings 2

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Ingredients:  

1x2x3x

• 2 6oz salmon fillets
• 4 tbsp oil
• 5 fingerling potatoes halved
• 1 tsp garlic powder
• 1 tsp onion powder
• 6 asparagus spears large in-size
• 4 tbsp Nova Scotia maple syrup
• 4 tbsp butter
• 1 tsp shallots diced
• 1 garlic clove minced
• 1/2 tsp Dijon mustard
• 1/2 cup whipping cream
• 1 tsp parsley chopped
• 1/2 cup red wine vinegar
• 1/2 cup sugar
• 1 red onion thinly sliced
• salt & pepper to taste

Instructions: 

• Heat 3 tbsp of oil in a pan. Season salmon fillets on all sides with salt and pepper.
  2 6oz salmon fillets, 3 tbsp Oil, salt & pepper to taste
• Preheat oven to 375F.
• Toss potatoes in garlic powder, onion powder, salt and pepper. Bake until tender, 15 – 17 minutes.
  5 fingerling potatoes, 1 tsp garlic powder, 1 tsp onion powder, salt & pepper to taste
• Toss asparagus in the remaining oil and season with salt and pepper. Roast in oven until tender, approximately 10 minutes.
  6 asparagus spears, salt & pepper to taste, 1 tbsp Oil
• Sear salmon in pan, until golden brown, then baste with 3 tbsp of maple syrup. Cook in oven until cooked medium, approximately 6 – 8 minutes.
  3 tbsp Oil, 3 tbsp Nova Scotia maple syrup
• While the salmon is in the oven, make the Dijon Maple Cream sauce. Start by heating butter in a pan with shallots and garlic.
  4 tbsp butter, 1 tsp shallots, 1 garlic clove
• Add 1 tbsp maple syrup and Dijon mustard to the butter mixture; stir together.
  1 tbsp Nova Scotia maple syrup
• Add cream and reduce by half. Remove from heat.
  1/2 cup whipping cream
• Season the sauce with salt and pepper, then add parsley.
  salt & pepper to taste, 1 tsp parsley
• To make the onion jam, add sugar and red wine vinegar to sauce pan and stir vigorously.
  1/2 cup sugar, 1/2 cup red wine vinegar
• Add onion and heat to boil.
  1 red onion
• Reduce heat to medium/low and cook until almost no liquid is left and cool.
• Divide the potatoes between two plates, topping each with a salmon fillet. Drizzle the Dijon maple cream sauce on top and around plate.
• Finish by adding onion jam and grilled asparagus to each dish.

Recipe by: Afishionado Fishmongers

Photography by: Michelle Doucette