“Salmon is probably my favourite fish & I'm always looking for new ways to prepare it. This recipe came from the Maple Restaurant in Halifax Nova Scotia & was created by Michael Smith (Chef At Large on the Food Network). Note overnight marinating is required!”
READY IN:
15mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Whisk syrup and salt in small bowl until well combined.
  2. Place salmon in a container just big enough to hold them in a single layer.
  3. Pour syrup mixture over top, cover tightly and refrigerate overnight.
  4. Remove salmon from the brine and place on a roasting rack.
  5. Let it drain briefly; bake in a preheated 400F oven for 5- 7 minutes (depending on the thickness of the fish).
  6. To judge doneness, squeeze the fish or prod with a thin-bladed knife.
  7. The flesh should just begin to flake and will be moist and juicy inside.
  8. Meanwhile, place Chardonnay, mustard and cream into a small pot and bring to a boil; reduce heat and simmer for 8- 10 minutes to allow liquid to reduce and sauce to thicken.
  9. Reserve& keep hot while the salmon cooks.
  10. Just before serving, add the chives and swirl to combine.

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