Maple Cured Salmon Food

MAPLE CURED SALMON

Maple Cured Salmon image

Salmon is probably my favourite fish & I'm always looking for new ways to prepare it. This recipe came from the Maple Restaurant in Halifax Nova Scotia & was created by Michael Smith (Chef At Large on the Food Network). Note overnight marinating is required!

Provided by CountryLady

Categories Canadian

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

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

Steps:

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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