Salmon Marinated in Maple Syrup (Saumon mariné au sirop d’érable)
Chef Denise Cornellier
Denise Cornellier, a celebrated Montreal chef-caterer, created this Salmon Marinated in Maple Syrup recipe in 2007 to help launch a new project of the Quebec Maple Producers Federation. They had organized a group of entrepreneurs (restaurants, bakeries, pastry shops, candy stores, caterers, ice cream shops, beverage makers, etc.) from all over Quebec who cook with maple syrup year-round. It’s called La Route de l’érable (the Maple Gourmet Road). At a Montreal dinner to announce the project, Denise demonstrated how maple syrup can accent the natural sweetness of fish and seafood with this salmon recipe, which was served cut up as hors d’oeuvres. She likes it as a main course, accompanied by a salad to refresh the palate.
- 4 thick salmon fillets, each 6 ounces (170 g)
- 1 cup (250 mL) maple syrup
- 2 tablespoons (30 mL) olive oil
- Salt and freshly ground pepper
- Place salmon in a thick, plastic bag. Add maple syrup, close bag and refrigerate it for several hours.
- Preheat oven to 425 degrees F (210 C). Line a baking sheet with aluminum foil. Drain fish, reserving syrup. Place fish on baking sheet and brush with oil. Bake in preheated oven for 10 minutes.
- Meanwhile, pour syrup into a small saucepan on medium-high heat and bring to a boil. Remove from heat and cover.
- Serve salmon on warmed serving plates. Season with salt and pepper and pour maple sauce over salmon.
- If desired, her salmon may be cooked in the oven on a cedar plank. Heat the plank for 30 minutes on a baking sheet, then brush it with olive oil, place salmon on it and bake for 10 minutes.