Maple Glazed Salmon with Dijon Maple Cream & Roasted Potatoes
Ingredients
| 2, 6 oz | 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 |
| 1 tbsp | Butter |
| 1 tsp | Shallots, diced |
| 1/2 tsp | Minced garlic |
| 1 tbsp | Dijon Mustard |
| 1 | Garlic Clove, minced |
| 1/2 tsp | Dijon mustard |
| 1 tsp | Parsley, chopped |
| 1/2 cup | Whipping cream |
| 1 | Red onion, thinly sliced |
| 1/2 cup | Red wine vinegar |
| 1/2 cup | Sugar, salt, and pepper to taste |
Instructions
1. Heat 3 tbsp of oil in a pan. Season salmon fillets on all sides with salt and pepper.
2. Preheat oven to 375F.
3. Toss potatoes in garlic powder, onion powder, salt and pepper. Bake until tender, 15 – 17 minutes.
4. Toss asparagus in the remaining oil and season with salt and pepper. Roast in oven until tender, approximately 10 minutes.
5. 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.
6. While the salmon is in the oven, make the Dijon Maple Cream sauce. Start by heating butter in a pan with shallots and garlic.
7. Add 1 tbsp maple syrup and Dijon mustard to the butter mixture; stir together.
8. Add cream and reduce by half. Remove from heat.
9. Season the sauce with salt and pepper, then add parsley.
10. To make the onion jam, add sugar and red wine vinegar to sauce pan and stir vigorously.
11. Add onion and heat to boil.
12. Reduce heat to medium/low and cook until almost no liquid is left and cool.
13. Divide the potatoes between two plates, topping each with a salmon fi let. 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