Saumon à l'érable

Salmon bites brushed with dark maple syrup.

Most people will agree that salmon is great - in taste and nutritional properties. While salmon fat (and fish fat in general) is what we'd call a good fat, sometimes salmon is just heavy - home and in restaurants.

This being said, for this recipe I wanted something else - something interesting, caramelized, crunchy and easy to eat - almost like a snack. I generally love foods that are bite size - since you can freely eat as much or as little as you want and you can stop exactly when you want to. How did I accomplish this?

First: the fish. To keep with the tradition, we bought Atlantic salmon - just like in Gaspésie.

Next up: I filled the fish. I like crunchy salmon skin, yet this one had scales and I'm not the best at cleaning it without getting scales all over my kitchen. I used a fillet knife and held the skin with a paper towel so that is doesn't slip in the process.

I then cut the salmon into 2 cm x 2 cm cubes (almost 1 inch x 1 inch), sprinkled it with a touch of oil and a touch of salt and placed it on an oiled broiler pan. I used this pan so that extra fat drips onto the bottom layer of the pan - for a lighter tasting salmon.

I baked it initially for 15 minutes, took it out, carefully dislodged it from the pan, brushed it with dark maple syrup and then broiled it so an extra 5 minutes - so that the maple syrup caramelizes. And that was it. That simple!

Serve it with a salad and plain rice to make a complete meal.

This recipe is part of the 2020 - Week 38 - Menu Gaspésien. Look under Menus for all other recipes of the series or Subscribe to our mailing list and receive complete weekly menu ideas with everything from the grocery shopping list to all standardized recipes in a menu, as well as an organized Order of Cooking list to save you time in the kitchen.

Download the standardized recipe here:

Saumon à l'érable

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