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Maple syrup-Dijon roasted salmon on marinated cherry tomato
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Maple syrup-Dijon roasted salmon on marinated cherry tomato
In this recipe, we taste the sweetness of maple syrup, the pungent Dijon mustard’s and the acidity of tomato. The perfect, fresh and flavourful summer recipe!
Maple syrup-Dijon roasted salmon on marinated cherry tomato
| Prep time: 15 minutes |
|---|
| Cooking time: 20 minutes |
| Servings or yield: For 4 people |
| Difficulty level: Easy |
| 4 Salmon filet |
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| For Dijon-maple sauce |
| ¼ cup maple syrup |
| ¼ cup brown sugar |
| ¼ cup Dijon mustard |
| For marinated cherry tomatoes |
| 2 lb. cherry tomatoes |
| 1 cup white wine |
| ¼ cup sugar |
| 1/3 cup olive oil |
| Leaves of 7 thyme branches, minced |
| 4 green shallots, thinly sliced |
| 1 whole red pepper, without the seeds, minced |
| 1 shallot , minced |
| 1 garlic clove, minced |
| Juice of 1 lemon |
| Salt and pepper to taste |
Preparation
Preheat oven at 400˚F.
Cut cherry tomatoes in two and place in bowl and add minced green shallots.
For tomato marinade, in a small pan add ¼ cup of sugar and 1 cup of white bring to boil, reduce heat and simmer 5 to 7 minutes. Squeeze juice of one lemon into a small bowl and add the thyme, garlic, red pepper and shallot. Add warm white wine mixture, salt and pepper to taste. Add 1/3 cup of olive oil to cherry tomatoes and hot marinade, mix well and let marinate at room temperature for 20 minutes.
Place the salmon fillets on a large plate, drizzle with olive oil, salt and pepper to taste.
For Dijon maple sauce in a small bowl, add the maple syrup, Dijon mustard and brown sugar and Mix well.
For each salmon fillet, using a small sharp knife, make three small incisions in skin. Sear in pan, on high heat, 1 minute each side.
Place salmon fillets in a large pan or plate oven, skin down and add about 2 tsp. maple –Dijon sauce and bake about 10 minutes.
In bowls; add a ladle of cherry tomatoes with marinade liquid. place the salmon fillets on top, serve and enjoy!
Tips, Tricks + Culinary ideas
Preparation steps
1 - Preheat oven at 400˚F. Cut cherry tomatoes in two and place in bowl.
2 - Add minced green shallots.
3 - For tomato marinade, in a small pan add ¼ cup of sugar and 1 cup of white bring to boil, reduce heat and simmer 5 to 7 minutes.
4 - Squeeze juice of one lemon into a small bowl.
5 - Add the thyme, garlic, red pepper and shallot.
6 - Add warm white wine mixture, salt and pepper to taste.
7 - Add 1/3 cup of olive oil to cherry tomatoes.
8 - Add the hot marinade, mix well and let marinate at room temperature for 20 minutes.
9 - Place the salmon fillets on a large plate , drizzle with olive oil , salt and pepper to taste.
10 - For Dijon maple sauce in a small bowl, add the maple syrup, Dijon mustard and brown sugar.
11 - Mix.
12 - For each salmon fillet, using a small sharp knife, make three small incisions in skin.
13 - Sear in pan, on high heat, 1 minute each side.
14 - Place salmon fillets in a large pan or plate oven, skin down and add about 2 tsp. maple –Dijon sauce and bake about 10 minutes.
15 - Serve in bowls; add a ladle of cherry tomatoes with marinade liquid.
16 - Place the salmon fillets on top, serve and enjoy!
