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Maple-marinated Salmon with Beet Salad and Grilled Leeks
2013-08-06
https://www.metro.ca/userfiles/image/recipes/saumon-marine-erable-poivre-salade-betteraves-poireaux-aneth-bbq-5558.jpg
PT20M
PT25M
PT24H45M
In a glass dish, combine pepper, water, maple syrup and soy sauce. Immerse salmon in marinade and refrigerate for 24 hours, turning fish over often.Tie halved leeks with string so they don't come apart while cooking. Cook leeks in a pot of boiling salted water for 3 - 4 minutes. Drain, cool under cold running water and pat dry. Brush with olive oil and season to taste.In a bowl, toss beets with oil, vinegar and dill, and season to taste.Indirect heat grillingPreheat half the barbecue to high until the grill is very hot. Remove salmon from marinade, and sear both sides. Move salmon to over the closed burner and cook pieces 8 minutes or so, depending on thickness and desired doneness.Grill leeks both sides, about 5 - 6 minutes in all, and cut into pieces.Serve salmon with beet salad, and add grilled leeks over top.
4
Chef Josée Robitaille
4
8
5
2
2 Tbsp. (30 mL) coarsely ground black pepper
1/2 cup (125 mL) water
1/2 cup (125 mL) maple syrup
2 Tbsp. (30 mL) soy sauce
3/4 lb (340 g) Atlantic salmon fillet, cut into portion pieces
2 leeks, halved lengthways and rinsed thoroughly
extra virgin olive oil, as required
4 medium cooked beets, peeled and cut into wedges
1/4 cup (60 mL) extra virgin olive oil
4 tsp. (20 mL) white balsamic vinegar or irresistibles white wine vinegar
1/4 cup (60 mL) chopped dill
Maple-marinated Salmon with Beet Salad and Grilled Leeks
-
![]()
Gluten-free -
![]()
Lactose-free
4
servings
0:20
Preparation
0:25
COOKING
24:45
TOTAL TIME
Ingredients
-
2 Tbsp.
(30 mL)coarsely ground black pepper
-
1/2 cup
(125 mL)water
-
1/2 cup
(125 mL)maple syrup
-
2 Tbsp.
(30 mL)soy sauce
-
3/4 lb
(340 g)Atlantic salmon fillet, cut into portion pieces
-
2
leeks, halved lengthways and rinsed thoroughly
-
extra virgin olive oil, as required
-
4
medium cooked beets, peeled and cut into wedges
-
1/4 cup
(60 mL)extra virgin olive oil
-
4 tsp.
(20 mL)white balsamic vinegar or irresistibles white wine vinegar
-
1/4 cup
(60 mL)chopped dill
Preparation
In a glass dish, combine pepper, water, maple syrup and soy sauce. Immerse salmon in marinade and refrigerate for 24 hours, turning fish over often.
Tie halved leeks with string so they don't come apart while cooking. Cook leeks in a pot of boiling salted water for 3 - 4 minutes. Drain, cool under cold running water and pat dry. Brush with olive oil and season to taste.
In a bowl, toss beets with oil, vinegar and dill, and season to taste.
Indirect heat grilling
Preheat half the barbecue to high until the grill is very hot. Remove salmon from marinade, and sear both sides. Move salmon to over the closed burner and cook pieces 8 minutes or so, depending on thickness and desired doneness.
Grill leeks both sides, about 5 - 6 minutes in all, and cut into pieces.
Serve salmon with beet salad, and add grilled leeks over top.
Source :
Chef Josée Robitaille
Legal Notice
Gluten-free recipes
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Lactose-free recipes
Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
