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.
