Maple-marinated Salmon with Beet Salad and Grilled Leeks
Print Category Salmon Thematic No thematic Source Chef Josée Robitaille Evaluation
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Ingredients
- 2 Tbsp. (30 mL) coarsely ground black pepper
- ½ cup (125 mL) water
- ½ cup (125 mL) maple syrup*
- 2 Tbsp. (30 mL) soy sauce*
- 1¾ lb. (800 g) Atlantic salmon fillet, cut into portion pieces
- 2 leeks, halved lengthways and rinsed thoroughly
- Irresistibles extra virgin olive oil*, as required
- 4 medium cooked beets, peeled and cut into wedges
- ¼ cup (60 mL) Irresistibles extra virgin olive oil*
- 4 tsp. (20 mL) white balsamic vinegar or Irresistibles white wine vinegar*
- ¼ cup (60 mL) chopped dill
- Salt and freshly ground Irresistibles peppercorns* to taste
preparation
- In a glass dish, combine pepper, water, maple syrup and soy sauce. Immerse salmon in marinade and refrigerate for 24 hours, turning fish over often.
- Tie halved leeks with string so they don't come apart while cooking. Cook leeks in a pot of boiling salted water for 3 - 4 minutes. Drain, cool under cold running water and pat dry. Brush with olive oil and season to taste.
- In a bowl, toss beets with oil, vinegar and dill, and season to taste.
- Indirect heat grilling : Preheat half the barbecue to high until the grill is very hot. Remove salmon from marinade, and sear both sides. Move salmon to over the closed burner and cook pieces 8 minutes or so, depending on thickness and desired doneness.
- Grill leeks both sides, about 5 - 6 minutes in all, and cut into pieces. Serve salmon with beet salad, and add grilled leeks over top.
Cook commentary
4 servings
Suggestion
For medium-done salmon, grill 2 - 3 minutes per side over direct medium-high heat.
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