Canada
Maple Glazed Salmon
Candied
Pecans:
- 2
oz. pecans, shelled, pieces
- 2
tsp. whole butter, unsalted
- 1
tbs. apple juice
- ½
tbs. turbinado sugar (sugar in the raw)
- pinch
kosher salt
Salmon:
- 8
ea. 3 oz. salmon pieces (scales removed, skin
on)
- 2
fl. oz. canola oil
- 6
oz. cleaned watercress
- 2
tsp. extra virgin olive oil
- 2
oz. candied pecans
- 8
fl oz. maple glaze
- kosher
salt
- black
pepper
Maple
Glaze:
- 7
fl oz. maple syrup, pure
- 1
tbs. honey, orange blossom
- 2
tbs. brown sugar, light
- pinch
kosher salt
- pinch
black pepper, fresh ground
Method
of Preparation for Pecans:
Heat
butter in a small saucepan over a medium high
heat, until it just starts brown. Immediately
add pecans stirring continuously. Stir 5-7 minutes
until pecans are toasted. Once pecans have toasted,
add apple juice stirring constantly. When nearly
all the apple juice has been reduced add the sugar
and keep stirring until the pecans have been well
coated, take caution not to burn the sugar. Once
pecans are well coated, turn out on to a cooling
tray are all spaced apart to even cool. Allow
pecans to completely cool in a low humidity environment.
Reserve for salmon.
Method of Preparation for Glaze:
Combine
all ingredients in small saucepan and heat over
low heat. Heat just long enough to incorporate
all ingredients and for sugar to liquefy. Remove
from heat and reserve warm for salmon. Maple Glazed
Salmon.
Method of Preparation for Salmon:
Pre-heat
oven to 425 degrees. Place watercress
in lightly iced water, to rinse and refresh.
Remove from iced water and completely
dry in salad spinner or between paper
towels, set aside. Remove any moisture
from the salmon pieces by lightly using
one fourth of the canola oil. Season both
sides of the salmon with kosher salt and
pepper. Heat remaining 1.5 ounces canola
oil in large heavy bottomed non-stick
frying pan, large enough to accommodate
salmon pieces without over crowding, over
medium high heat. Ensure that oil is evenly
coating bottom of frying pan. Once the
oil has just began to smoke carefully
place the salmon pieces in the pan, skin
side down, and lower heat to medium. Cook
salmon on skin side until skin is evenly
golden brown, turn salmon over and repeat.
Remove salmon from pan and blot on paper
towels to remove any oil or fat. Transfer
salmon to baking pan with raised sides,
and drizzle each piece with half of the
maple glaze, place in oven and bake until
desired doneness, time will vary depending
on the thickness of salmon, average 5-10
minutes. While salmon is baking, toss
watercress with olive oil and a pinch
of salt and pepper. Arrange watercress
on four plates. When salmon is done place
two pieces on each mound of watercress,
drizzle with maple glazed and sprinkle
with pecans.
Serves 4-6
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