Salmon Flies Canada Recipes

EASY ONE PAN MAPLE GLAZED SALMON

Steps:

• Preheat your oven to 375 degrees Fahrenheit.
• Heat a large cast iron (or other oven-safe skillet) over medium-high heat and add the oil.
• Season the salmon fillets on both sides with salt and pepper and add to the hot pan, top side down.
• Let brown until caramel-coloured on the first side (about 2 minutes) and then flip to brown on the other side.
• While the salmon is browning, whisk together the maple syrup, soy sauce, sesame oil, garlic, ginger and Sriracha in a small bowl and pour it over the salmon fillets.
• Add the whole pan to the preheated oven, uncovered, and cook for about 7-10 minutes, or until the salmon is cooked through and flakes with a fork.
• Spoon the maple glaze over the salmon again before serving. Garnish with sesame seeds and chopped chives, if desired.

SALMON FILLETS CANADIANA

Steps:

• Wash salmon fillets well.
• Pat dry and place in a shallow bowl.
• In a separate bowl, whisk together, white wine, maple syrup, lemon juice and dijon mustard.
• Add oregano, thyme, dill, garlic and mix well with the liquid ingredients.
• Pour mixture over fillets; cover and let it marinate in the refigerator for about one hour.
• In your covered pan, combine butter and olive oil and heat well.
• Do not allow to get too hot, you don't want to burn the salmon during the browning process.
• Place salmon fillets, flesh side down in the pan; RESERVE THE LIQUID and set aside.
• Cover pan and let fillets brown for about 5 minutes.
• Turn salmon fillets over to skin side down.
• Cover pan and let brown, again for about 5 minutes.
• Pour reserved marinade into the pan over salmon.
• Cover pan and allow to continue cooking until the liquid starts to bubble.
• Place slices of lemon on the salmon; leave fish skin side down in the pan.
• Turn heat down to medium; cover pan and continue cooking until salmon flakes easily.
• Depending on thickness of fillets, this final stage will take approximately 10 minutes; more time for thicker fillets.
• Remove fillets from pan with a wide spatula and transfer to plates; cover to keep warm.
• (NOTE: The skin can be easily removed prior to serving by inserting the wide spatula between the flesh and skin).
• Turn up heat under pan.
• Allow liquid to reduce until almost caramel.
• Remove from heat and spoon juices over the salmon fillets.
• Serve with crusty, multi-grain rolls, salad and/or your favourite vegetables.
• (NOTE: Heat varies between stoves. Judge and adjust settings according to your own equipment).