Slowly Cooked Salmon with Maple Syrup Glaze
Salmon slowly cooked in a warm oven served with "paysanne" style sweet peas and an anise maple glaze. It can be easily marinated with the citrus squeezer from Starfrit. Simple to use, it pulls out the maximum juice from the lime with minimal effort. No need for a sieve, you get it all done here in one simple step!
- 2 units Salmon pavé (170g)
- 1 tsp Anise seeds
- 7 oz Smoked bacon
- 1 Onion
- 1 sprig Thyme
- 2 cloves Garlic
- ½ cup Red wine
- 1/3 cup Veal stock
- 10 ½ oz Peas
- 200 ml Maple syrup
- 1 unit(s) Lemon juice
- 1 unit(s) Lime juice
Preheat your oven at 230 F°
- Cut each piece of salmon in half, season to taste and then in a skillet with oil, sear each piece of salmon skin side down for 2 minutes.
- Transfer immediately to a baking sheet lined with parchment paper (or silicone mat) and sprinkle with anise seeds.
- Transfer to the oven at 230°F for 15-20 minutes or until you reach desired doneness.
- In a sauce pot with a little oil, color the chopped onions as well as the minced garlic, plucked thyme and cubes of bacon.
- Once you have reached a nice color, add the sweet peas and cook for a couple minutes before adding the white wine.
- Let reduce by half and then add the veal stock.
- Cook for another 10 minutes. Taste and season accordingly.
- In a sauce pot, place the maple syrup and the freshly pressed lime juice with the citrus squeezer from Starfrit. Reduce by half and set aside.
- In a small bowl generously pour the garnish on the entire surface then place the two pieces of salmon on one another.
- Lastly, pour 2 to 3 tablespoons of maple glaze on the salmon!
- The Paysanne garnish here is everything. Make sure it's comfortable, rich and old fashioned. It has to be thick, almost creamy and tasteful!