Maple-Marinated Salmon
| Preparation: | 10 min |
| Marinating/Waiting: | 24 h |
| Cooking: | 15 min |
| Total: | 24 h 25 min |
servings
| Category: | Fish and Seafood |
| Subcategory: | Fish |
| Source: | Metro |
Recipe ingredients
- 13 oz (400 g) boned salmon (with skin)
- 4 tsp. (20 mL) maple sugar
- 2 tsp. (10 mL) brown sugar
- 1 Tbsp. (15 mL) coarse salt
- 1 tsp. (5 mL) cognac
- 4 sprigs fresh dill
Preparation
Place the salmon in a square glass or plastic dish (do not use metal).
Combine the maple sugar, brown sugar, coarse salt and cognac. Spread the mixture evenly over the salmon. Arrange the dill sprigs over the salmon and wrap well in plastic wrap.
Refrigerate for 24 hours.
The next day, turn the salmon flesh-side down and marinate for 24 hours. Cut the salmon into very thin slices.
Remove the salmon from the marinade; remove any excess salt and the dill.
On a serving platter, arrange a few arugula leaves drizzled with Mezzo Irresistible olive oil, a pinch of salt and a few drops of lemon juice. Top with 4 to 5 thin slices of marinated salmon.
Garnish with red onion rings, cucumber slices and a lemon quarter.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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