Chili Peppers and Pears

Savouring the Sweet Life

3-M Salmon

by

The anticipation is over …. it’s arrival is imminent!     We’ve waited for four years ….

We, on the west coast,  have been anticipating the largest salmon run in B.C. history during this summer of 2014!   This is thrilling for those of us who value the distinct taste and texture of salmon.

‘Perfection’ is the word that has been used to rate the ocean conditions over the last few years, creating the environment for sockeye and coho to basically flood the Fraser River. It’s been predicted that 72 million sockeye will be gracing our shores … apparently we had 30 million in 2010 .. and the salmon that are currently returning are the progeny of this 2010 run.   This truly is a phenomenal run.  We are eagerly waiting…

With our first catch this summer, here’s how it will be prepared…

 

 3-M Salmon

Maple syrup …       Molasses…     Mustard ….         or just M-m-m….

Prep Time: 10 minutes (+ 45 minutes of marinating time)         Cooking Time: 10 minutes
Number of Servings: 4

Ingredients:

 Marinade Ingredients:
1 tablespoon (15 mL) pure maple syrup
1 tablespoon (15 mL) fancy molasses
2 tablespoons (30 mL) mustard – preferably a combination of Dijon and a course-grained mustard
1 tablespoon (15 mL) soy sauce
2 teaspoons (10 mL) sesame oil

500-650 g (1 – 1 1/2  pounds) fresh salmon filets, cut into serving pieces
Kosher Salt;  Freshly ground black pepper; chives

 Method:

  1.  Mix marinade ingredients and reserve 2 tablespoons (30 mL) for basting during cooking time.
  2. Place marinade in a shallow dish or bowl. Place salmon, flesh side down/skin side up into the marinade – try to keep the skin free of marinade. Marinate for about 45 minutes prior to cooking.
    Maple salmon[1]
  3. At cooking time, heat a little olive oil in a sauté pan – medium heat.
  4. Take salmon from the marinade, letting excess marinade drip off. Place salmon, skin side down, into the sauté pan.
    Maple salmon-2[3]
  5. Saute for 3-4 minutes.
  6. Turn the salmon to the other side (skin side up) and continue to sauté for an additional 3 minutes.
    Maple salmon-3[2]
  7. While sautéing the second side, gently pull off skin (discard) and baste this side with some of the reserved marinade.Maple salmon-4[1]
    Maple salmon-5[1]8.  Turn to the other side for an additional minute of cooking. Brush with marinade.  Sprinkle with a little salt, pepper, and chives.

9.  Remove from pan, and serve…      M-m-mMaple salmon-6[2]

chili-and-pear