¼ cup (60 mL) soy sauce
2 Tbsp (30 mL) maple syrup
2 Tbsp (30 mL) cilantro, chopped
2 Tbsp (30 mL) sweet chili
2 6-oz (180 g) portions salmon, skin on
¼ cup (60 mL) Maple-Soy Glaze
½ cup (125 mL) fresh hops shoots
¼ cup (60 mL) fiddlehead ferns
1 tomato, minced with seeds and pulp removed
1 shallot, minced
1 clove garlic, minced
2 Tbsp (30 mL) extra virgin olive oil
2 Tbsp (30 mL) Italian parsley, chopped
1 Tbsp (15 mL) maple-cured salmon roe (purchase at a specialty seafood supply store)
Maldon salt, to taste
1. In a small bowl, mix all ingredients together.
1. Preheat oven to 375ºF (190ºC).
2. Marinate the salmon in the glaze for 10 minutes. Remove salmon from marinade and place on a baking sheet lined with parchment paper. Bake at for 10-12 minutes.
3. While the salmon is cooking, blanch the hops shoots and fiddlehead ferns in salted boiling water for 30 seconds. Remove and quickly place them in a warm sauté pan.
4. Lightly sautée the vegetables with all the remaining ingredients, except for the salmon roe, for 30 more seconds. Season with salt to taste.
5. Remove salmon from the oven and allow to rest for 3-4 minutes.
6. To serve, arrange sautéed vegetables onto two plates and place the salmon on top. Use the lightly sautéed herbs and tomato to drizzle around the pate. Garnish the salmon with the maple-cured salmon roe.
Source and Credits
Recipe courtesy of Sidecut Executive Chef Tory Martindale. Image courtesy of Four Seasons Whistler.