Wednesday, September 6, 2017

Pepper-Crusted Maple-Glazed Salmon

If you love salmon, I have the perfect dish for you. It's a little sweet, a little salty, a little spicy, and perfectly delicious. Salmon doesn't really need much at all to make it taste good and this recipe used only three additional ingredients: maple syrup and soy sauce for the marinade, and freshly ground black pepper.
My oven is a little cranky at high temperatures so I roasted the fish at 475F (instead of 500F) and placed it pepper-side down at first to crisp, inverting it part way through cooking. The crunchy crust that formed provided a wonderful textural contrast to the moist salmon flesh and the black pepper heat was mellowed by the sweetness of the maple syrup.
I served the salmon with bok choy and sugar snap peas cooked en papillote, in a parchment envelope, with spring onions, garlic, orange zest and some fresh mint. The flavour combination was very nice and complemented the salmon well. 

This was made as a quick, mid-week family meal but I thought the salmon, in particular, was an elegant, company-worthy dish, one that will be repeated often.

 
I'm linking this post to Cookbook Countdown hosted by Kitchen Flavours and Emily's Cooking (Makan2) Foray since both recipes came from cookbooks I don't use very often. The Pepper-Crusted Maple-Glazed Salmon was from one of my favourite online cookbooks, FoodNetwork, and can be found here. The side dish, Baby Bok Choy, Sugar Snap Peas, and Garlic en Papillote was from Around My French Table by Dorie Greenspan and has been published here.

2 comments:

  1. I had since cooked many things in parchment parcels since FFwD days! Love love that crust on your salmon!

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  2. The salmon looks gorgeous and delicious! The side veggie dish sounds good with garlic, orange and mint. I will have to try using the parchment method!

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