Canadian Sesame Salmon is glazed with a citrus, maple syrup and mustard combination. I have used a full trimmed side of Canadian Pacific Salmon but filets will work just as well. This is a summer recipe and included are two recommended side dishes and a desert.
- 1 lemon, zested and juiced
- ¼ cup melted butter
- 6 tbsp Canadian maple syrup (or more to taste)
- 4 tsp Grainy or Dijon mustard (I use Kozlik’s Triple seed)
- 1- 2 oz of Good Whiskey (Canadian Rye preferred)
- 0.5 tsp red chili flakes or more to taste (crushed in pestle)
- A big pinch of black pepper seed (crushed in pestle)
- Pinch of cumin powder
- 1/2 teaspoon of grated ginger
- Sesame Seeds
- Splash of Orange Juice
- 2-3 lb salmon fillet (or 1 1/4 lbs) can be in 2-3 pieces
- salt and pepper
Prepare Salmon: Preheat oven to 425F. Use a large Cast Iron Skillet or line a baking pan with foil and lightly oil. Put large Skillet with 2 Tbsp - 3 Tbsp of olive oil on high heat until oil is just starting to smoke. Sear salmon for 45 seconds to 1 minute with skin side up then gently flip fillet to sear skin side and remove pan from heat. Transfer to baking pan lined with foil and brushed with olive oil or leave in iron skillet and spoon off any excess oil.
Prepare Glaze: In a small saucepan, stir together ½ of lemon zest, and all of lemon juice, 1/2 cup of orange juice, maple syrup, Grainy or Dijon mustard, a pinch of salt, Ginger, Cumin and Chili flakes. Bring to boil then lower to medium to simmer 5 minutes when mixture starts to become syrupy remove from heat. Taste whiskey for quality test and add to glaze and stir. Adjust seasoning with salt and pepper as preferred.
Roast Salmon: Sprinkle salmon with salt and then sesame seeds. Press sesame seeds into salmon gently to form a crust. Brush or spoon on ½ of the glaze. Roast for 12-14 minutes until salmon flakes with a fork and is a little translucent in the middle. Brush on ½ of remaining glaze and grill on high for a minute or two. Remove from oven and let rest for 2 minutes.
PLATE: I like the crispy salmon skin and choose to leave it on. You can remove the skin from salmon meat if preferred. Drizzle salmon with remaining glaze. You may have to add a little water to make the glaze more saucy. Garnish with your choice of chopped parsley or the with finely chopped green onion.
Smoked Juniper Salt Rosemary Frites
Make frites as you normally would and toss with Frites with a mixture of:
· 1 Tbsp Smoked salt of your choice
· 2 Tbsp fresh chopped rosemary
· Remaining lemon zest from Salmon.
Garlic Parmesan Corn on the Cob
Make corn on the cob as you normally would and brush on mixture of
· 3 Tbsp of butter (melted optional)
· 1 finely chopped garlic clove
· ¼ cup of grated parmesan cheese
- Sprinkle with Paprika and salt to taste
Pecan Butter tarts and Canadian Whiskey or Naughty Otter Lager make a good desert pairing for this meal. Butter tarts are best bought at a store! Got these ones from Sweet Oven on Queen St. E