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Maple Cured Salmon
At a Glance
- Prep
- 15 minutes
- Cook
- 7 minutes
- Total
- 15 min
- Yield
- 4.00 serving(s)
Categories
- Main Course
Cuisine
- American
Cooking Method
- Bake
Difficulty
- Easy
Dietary
- Non-Vegetarian
Allergens
- Possible Fish — check ingredient labels
- Possible sulphites — EU declaration threshold is above 10 mg/kg or 10 mg/litre total SO2; check product labels
- Possible Mustard — check ingredient labels
- Possible Milk — check ingredient labels
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Maple Cured Salmon brings together 2 cups maple syrup, 2 tablespoons sea salt, 4 (6 ounce) salmon fillets in a practical dish for home cooking. It takes about 15 min to prepare and cook. It makes approximately 4 servings.
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Ingredients
- 2 cups maple syrup
- 2 tablespoons sea salt
- 4 (6 ounce) salmon fillets
- 8 ounces Chardonnay wine
- 1/2 cup whole grain mustard
- 8 ounces cream
- 1 cup chopped chives
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Instructions
Whisk syrup and salt in small bowl until well combined.
Place salmon in a container just big enough to hold them in a single layer.
Pour syrup mixture over top, cover tightly and refrigerate overnight.
Remove salmon from the brine and place on a roasting rack.
Let it drain briefly; bake in a preheated 400F oven for 5- 7 minutes (depending on the thickness of the fish).
To judge doneness, squeeze the fish or prod with a thin-bladed knife.
The flesh should just begin to flake and will be moist and juicy inside.
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.
Reserve& keep hot while the salmon cooks.
Just before serving, add the chives and swirl to combine.
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