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Maple-marinated Salmon with Beet Salad and Grilled Leeks https://www.metro.ca/userfiles/image/recipes/saumon-marine-erable-poivre-salade-betteraves-poireaux-aneth-bbq-5558.jpg PT20M PT25M PT24H45M
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.
4
2 Tbsp. (30 mL) coarsely ground black pepper 1/2 cup (125 mL) water 1/2 cup (125 mL) maple syrup 2 Tbsp. (30 mL) soy sauce 3/4 lb (340 g) Atlantic salmon fillet, cut into portion pieces 2 leeks, halved lengthways and rinsed thoroughly extra virgin olive oil, as required 4 medium cooked beets, peeled and cut into wedges 1/4 cup (60 mL) extra virgin olive oil 4 tsp. (20 mL) white balsamic vinegar or irresistibles white wine vinegar 1/4 cup (60 mL) chopped dill
Maple-marinated Salmon with Beet Salad and Grilled Leeks

Maple-marinated Salmon with Beet Salad and Grilled Leeks

Rate this recipe
6 Votes
  • Gluten-free
  • Lactose-free
4
servings
0:20
Preparation
0:25
COOKING
24:45
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 2 Tbsp.
    (30 mL)
    coarsely ground black pepper
  • 1/2 cup
    (125 mL)
    water
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  • 1/2 cup
    (125 mL)
    maple syrup
  • 2 Tbsp.
    (30 mL)
    soy sauce
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  • 3/4 lb
    (340 g)
    Atlantic salmon fillet, cut into portion pieces
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    113 g; SELECTED VARIETIES

    FRESH SKINLESS ATLANTIC SALMON PORTIONS

    FRESH SKINLESS ATLANTIC SALMON PORTIONS

    $4.49 ea.

    113 g; SELECTED VARIETIES

    FRESH SALMON PINWHEELS

    FRESH SALMON PINWHEELS

    $4.99 ea.

    170 g SELECTED VARIETIES

    FRESH SKINLESS ATLANTIC SALMON PORTIONS

    FRESH SKINLESS ATLANTIC SALMON PORTIONS

    $4.49 ea.

    113 g; SELECTED VARIETIES

    FRESH SALMON PINWHEELS

    FRESH SALMON PINWHEELS

    $4.99 ea.

    170 g SELECTED VARIETIES

    FRESH SKINLESS ATLANTIC SALMON PORTIONS

    FRESH SKINLESS ATLANTIC SALMON PORTIONS

    $4.49 ea.

    113 g; SELECTED VARIETIES

    FRESH SALMON PINWHEELS

    FRESH SALMON PINWHEELS

    $4.99 ea.

    170 g SELECTED VARIETIES

    FRESH SKINLESS ATLANTIC SALMON PORTIONS

    FRESH SKINLESS ATLANTIC SALMON PORTIONS

    $4.49 ea.

    113 g; SELECTED VARIETIES

    FRESH SALMON PINWHEELS

    FRESH SALMON PINWHEELS

    $4.99 ea.

    170 g SELECTED VARIETIES

    FRESH SALMON PINWHEELS

    FRESH SALMON PINWHEELS

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    170 g SELECTED VARIETIES

    FRESH SKINLESS ATLANTIC SALMON PORTIONS

    FRESH SKINLESS ATLANTIC SALMON PORTIONS

    $4.49 ea.

    113 g; SELECTED VARIETIES

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    FRESH SKINLESS ATLANTIC SALMON PORTIONS

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    113 g; SELECTED VARIETIES

    FRESH SKINLESS ATLANTIC SALMON PORTIONS

    FRESH SKINLESS ATLANTIC SALMON PORTIONS

    $4.49 ea.

    113 g; SELECTED VARIETIES

    FRESH SALMON PINWHEELS

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    $4.99 ea.

    170 g SELECTED VARIETIES

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    FRESH SKINLESS ATLANTIC SALMON PORTIONS

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    $4.49 ea.

    113 g; SELECTED VARIETIES

    FRESH SALMON PINWHEELS

    FRESH SALMON PINWHEELS

    $4.99 ea.

    170 g SELECTED VARIETIES

    FRESH SALMON PINWHEELS

    FRESH SALMON PINWHEELS

    $4.99 ea.

    170 g SELECTED VARIETIES

    FRESH SKINLESS ATLANTIC SALMON PORTIONS

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    $4.49 ea.

    113 g; SELECTED VARIETIES

  • 2
    leeks, halved lengthways and rinsed thoroughly
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  • extra virgin olive oil, as required
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  • 4
    medium cooked beets, peeled and cut into wedges
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    $2.49 ea.

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    $2.99 ea.

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  • 1/4 cup
    (60 mL)
    extra virgin olive oil
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  • 4 tsp.
    (20 mL)
    white balsamic vinegar or irresistibles white wine vinegar
  • 1/4 cup
    (60 mL)
    chopped dill
Imprimer ma sélection

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.

Source : Chef Josée Robitaille

Wine and meal pairing

Fruity and light

Fruity and light

These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

Fruity and sweet

Fruity and sweet

These wines or ciders stand out with their sugar content. Usually semi-dry or semi-sweet, they are characterised by notes of ripe fruit.
Product categories: white wine, Champagne and sparkling wine, cider.

Discover your taste profile!

© Société des alcools du Québec, 2007

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