Jason Parsons uses a classic Canadian flavour -- maple -- in this salmon recipe.
Maple Roasted Atlantic Salmon
Bacon, Corn and Blueberry Potato Cake
Ingredients:
4 5 ounce salmon supreme
2 tsp maple syrup
2 tsp butter
2 tsp grapeseed oil
2 cups cooked potato
½ cup corn nibblets
½ cup cooked bacon
½ cup dried blueberries
½ cup Oka cheese grated
½ cup crumbled goat cheese
2 cups baby spinach
¼ cup fresh blueberries
Method:
Heat 1 tsp of grape seed oil in a frying pan over medium to high heat
Add the salmon and sear on one side for one minute
Turn the salmon and then add the maple syrup and butter
Place the frying pan in a 400 degree oven and cook for 5 to 7 minutes (Using a spoon baste the salmon with the butter and maple syrup approximately every minute)
In a large bowl mix the cooked potato, cooked bacon, corn, dried blueberries and half of the oka and goat cheese.
Mix and season with salt and pepper
Form into cakes and chill in the fridge until firm
Using the remaining grape seed oil fry the potato cakes over medium to high heat until golden brown on both sides. Finish by warming them in the oven
Now mix the baby spinach, fresh blueberries and remaining oka and goat cheese.
Once the salmon is removed from the oven drain the pan juices over the baby spinach, mix and season with salt and pepper
Serve immediately
Recipe makes 4 portions
Jason Parsons
Executive Chef / Peller Estates Winery