Chef Lance has rustled up a delicious Salmon recipe to embrace the New Year, New You healthy eating regime. Maple Ginger Glazed Salmon is a nutritious meal, packed full of flavor and guaranteed to warm the soul over the colder New Year months. It’s a simple dish to prepare with only 25-minutes of cooking time.
See below for the ingredients and cooking directions:
1 fillet of Wild Coho Salmon (approx. 454 g)
1 tbsp. fresh grated ginger
¼ cup real Canadian maple syrup
2 tbsp. olive oil
Pinch of cayenne pepper
Splash of water
Salt & pepper to taste
For the quinoa:
½ cup quinoa
¼ cup small diced yellow onion
¼ cup small diced carrots
¼ cup small diced celery
1 bay leaf
1 cup cold water
1 small diced red pepper
1 cup chopped flat leaf parsley
1 lemon juice and zest
3 tbsp. olive oil
Add the fresh ginger, maple syrup, cayenne pepper, water, olive oil and salt & pepper to a small sauce pan and bring to a boil. Let stand off heat. In a medium size sauce pan, heat 1 tbsp. olive oil. Add the diced onions, carrots, celery and bay leaf. Cook for 10 min or just until the vegetables are soft, add the quinoa and cook for 2-3 min. Add 1 cup water and bring to a boil, simmer covered for 10 mins and let rest.
Heat oven to 220 C. Generously coat the salmon with the ginger maple glaze, reserve some glaze for plating. Cook salmon for 10-15min depending on the thickness of the salmon.
Add the lemon juice and zest, parsley, red pepper, and 2 tbsp. olive oil to the quinoa salad.
To plate dress the salmon with the remaining glaze, and serve with warm quinoa salad.
*Serves four people