Maple-balsamic glazed salmon

Recipe by Chef Jean Soulard

A recipe that elevates salmon with a true local touch! Seared to perfection, it pairs beautifully with wilted spinach and roasted potatoes for an irresistible mix of textures. The dish is finished with a caramelized balsamic and maple syrup glaze, enhanced with UMAM fish sauce for a perfect balance of sweetness, acidity, and umami. A true delight in every bite!

 

Serves: 4

Preparation time: 30 minutes

Cooking time: 15 minutes

 

Ingredients:

• 240 g (about 1 cup) fingerling potatoes
• 30 ml (2 tbsp) olive oil
• 300 g (10 oz) spinach
• 1 shallot, chopped
• 454 g (1 lb) salmon fillet, cut into 8 escalopes, about 6 mm (¼ in) thick
• Fleur de sel and pepper

Maple-balsamic glaze

• 125 ml (½ cup) balsamic vinegar
• 60 ml (¼ cup) maple syrup
• 15 ml (1 tbsp) UMAM fish sauce
• 45 ml (3 tbsp) olive oil

Instructions:

1. Prepare the maple-balsamic glaze. In a small saucepan over low heat, reduce the vinegar and maple syrup until thick and syrupy. Add the UMAM fish sauce. Remove from heat, and whisk in the olive oil. Set aside.
2. In a pot of salted boiling water, cook the fingerling potatoes for about 10 minutes. Cool and cut in half lengthwise. In a pan, finish cooking them in 1 tablespoon of oil until nicely golden brown.
3. In a pan, sweat the shallot in the remaining olive oil, then add the spinach and cook briefly until just wilted. Set aside.
4. In a non-stick pan, heat a drizzle of olive oil. Add the salmon escalopes and sear for about 20 seconds per side.
5. To serve, spoon the wilted spinach onto the bottom of each plate. Top with the salmon escalopes and arrange the fingerling potatoes around them. Drizzle the maple-balsamic glaze over the fish. Season with fleur de sel and pepper.

Recipe photo for reference only.