Maple Infused Cedar Baked Atlantic Salmon with Lentil Stew

(Serves 6)



Ingredients

Salmon
450 g (1 lb)	Salmon filet, skinned
60 g (2 oz)	Kosher salt
250 mL (8 oz)	Maple syrup
1	Cedar plank or shingle, soaked in water
Maple Glaze
15 mL (1 tbsp)	Maple syrup
10 mL (2 tsp)	Canola oil
10 mL (2 tsp)	Lemon juice
Lentil Stew
60 mL (¼ cup)	Yellow onions, small dice
60 mL (¼ cup)	Celery, small dice
60 mL (¼ cup)	Carrots, small dice
60 mL (¼ cup)	Yukon Gold potato, small dice
15 mL (1 tbsp)	Louianna Estates Olive Oil
½ clove	Garlic, thinly sliced or grated
125 mL (½ cup)	Shitake mushrooms, quartered
125 mL (½ cup)	Oyster mushrooms, medium diced
125 mL (½ cup)	Green lentils, soaked for 2 hours
To taste	Kosher salt
To taste	McCormick Gourmet Collection™ Black Pepper
500 mL (2 cups)	Vegetable stock or water

Method

Salmon

1. Trim salmon to a “squared off" fillet and place in a re-sealable bag.
2. Mix salt and syrup and pour into re-sealable bag.
3. Seal the bag and refrigerate for 2 to 4 hours.
4. Take salmon out of bag and scrape off excess syrup.
5. Portion salmon to 60-90 g (2-3 oz) portions.
6. Pre-heat a toaster oven to 120ºC (250ºF).
7. Place salmon on oiled cedar shingle and bake in toaster oven for 5 to 8 minutes or to desired doneness. Baste with maple glaze just prior to serving on a bed of lentil stew.

Maple Glaze

1. Mix all ingredients together and set aside.

Lentil Stew

1. Preheat an electric skillet to 200ºC (400ºF).
2. Pour olive oil to hot skillet. Add diced onions, celery, carrots and potato. Sauté until vegetables have slightly softened.
3. Add garlic and mushrooms. Sauté until mushrooms have softened and garlic has released its aroma.
4. Add soaked green lentils and vegetable stock, or water. Bring to a simmer and season to taste with salt and pepper. Reduce heat to 100ªC (200ºF) and simmer stew for 15 to 20 minutes, or until lentils are tender to the bite. Adjust seasoning if necessary.
5. Keep warm until ready to use.

 

• Just about any vegetables can be used in the lentil stew.

• Turn the salmon once during the marinating process to ensure it cures evenly.

• Soaking the cedar planks releases flavours and prevents it from burning.

• Cured salmon should take on a deep red colour and silky smooth texture.

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