The moose, the bear, the beaver, the maple leaf; all readily recognizably iconic Canadian symbols. There is another one taken from some of the most pristine waters in the world, Canadian salmon, which is praised everywhere for its quality and superior taste. Canadian salmon has been a sustaining food for this country since the first peoples walked this land. Its rich, nutritional content and versatility in preparations make it a ‘super food’ and well, whether cured, smoked, raw, grilled or poached, it tastes really good. This recipe combines two of Canadian iconic foods – maple syrup and wild-caught salmon.
1 1/2 lb wild-caught salmon fillet cut into 6 equal pieces (if buying farm raised be sure to purchase non-GMO)
1/4 cup unsalted butter melted
1/4 cup No. 3 dark pure Canadian maple syrup (if you can’t find it, buy the best available)
2 Tbsp Dijon mustard
2 Tbsp soy sauce
salt and pepper to taste
- Preheat oven to 425F degrees.
- Place salmon in zip top bag
- In a small bowl, whisk together the butter, maple syrup, mustard and soy sauce. Pour over salmon and marinate for 30 minutes.
- Arrange the salmon pieces in a 9×13 inch baking dish.
- Bake for about 15 to 20 minutes or until salmon flakes with a fork. For rare to medium rare reduce time to 10-12 minutes.
Naked tomatoes – the slightly acidic yet sweet and juicy texture of warm naked tomatoes are perfect with this salmon dish. Use only the ripest, best quality tomatoes. 1 dozen small ripe tomatoes
Pairs well with an imperial IPA like Immodest – Nickel Brook Brewing Co’s CBA winner.