Maple Glazed Baked Salmon
simple glazed and baked salmon dish
Servings 6 people
Calories 189301kcal
Equipment
- Chef Knives
- Chopping board
- baking tray
- thermometer
- saucepan
- mixing bowl
Ingredients
- 800g -1 kg side of salmon skin on
Butter Glaze
- 75 g butter
- 2 tbsp maple syrup
- 1 thumbsized piece ginger
- 1 clove garlic
- 1 red chilli
- 1 tbsp lime
Fennel Salad
- 1 fennel & fronds
- 1 green apple
- 1 handful parsley leaves
- 1 tbsp lemon juice
- 3 tbsp olive oil
- 1 tsp white wine vinegar
- salt & pepper
Instructions
Salmon
- Mince garlic & chilli, grate ginger and combine with maple syrup & lime juice
- Heat the butter on low-medium heat until browned. Swirl the butter a couple times during the process. The butter will get very foamy and then start to brown. Be careful as it will go from brown to burnt very quickly
- Remove from the heat and stir in remaining ingredients
- Place the salmon on a lined baking tray and brush ½ the mixture onto the salmon and cook @ 170c for 10 minutes (prepare salad)
- Add the remaining glaze and cook for a further 7-10 minutes or until internal temperature is 48-50c
- Rest for 3-5 minutes before serving
Fennel Salad
- Slice the fennel finely using a mandoline
- Slice the apple finely using a mandoline
- Combine the salad dressing ingredients together
- Add parsley and fennel fronds to apple/fennel mix and toss in salad dressing
Notes
Tips/Tricks
- keep an eye on the butter as it will burn quickly
- you can use this recipe for individual salmon pieces too
- using a thermometer takes out all the guess work
- ALWAYS let your meat/fish rest prior to serving
Nutrition
Calories: 189301kcal | Carbohydrates: 13g | Protein: 26421g | Fat: 8460g | Saturated Fat: 1309g | Polyunsaturated Fat: 3385g | Monounsaturated Fat: 2811g | Cholesterol: 73242mg | Sodium: 58734mg | Potassium: 652766mg | Fiber: 2g | Sugar: 9g | Vitamin A: 53855IU | Vitamin C: 18mg | Calcium: 16015mg | Iron: 1066mg