The Pampered Chef ® Maple-Whisky Glazed Salmon Recipe

maple-salmon

125 ml pure no.1 medium maple syrup (see Chef’s Corner)

50 ml cider vinegar

3 tablespoons wholegrain mustard

2 cloves garlic, pressed

1/8 teaspoon salt

1/4 teaspoon coarsely ground black pepper

2 tablespoons Sunflower oil, for greasing

4 skinless, boneless salmon fillets (about 125 g each)

Make glaze. Whisk together maple syrup, vinegar, mustard, garlic pressed with Garlic Press, salt and black pepper in Stainless 1.4-Litre Saucepan using Stainless Whisk. Heat over medium heat until simmering; reduce heat to low and keep glaze simmering gently 8–10 minutes or until reduced by half, whisking occasionally (take care not to overheat and burn glaze). Remove pan from heat; cool glaze about 5 minutes. Add whisky to glaze and whisk until well blended; set aside.

Cook salmon. Lightly spray Executive 28-cm Square Grill Pan with sunflower oil using Kitchen Spritzer. Heat pan over medium heat 3–5 minutes or until hot. Reduce heat to medium-low. Add salmon fillets to pan, skinned-side uppermost; cook 8–10 minutes or until salmon is cooked and flakes easily with a fork, turning once using Jumbo Slotted Turner. Brush top of salmon with glaze during last minute of cooking using Chef’s Silicone Basting Brush. Retain any remaining glaze; serve in a jug to accompany cooked salmon.

Serve salmon immediately; drizzle extra glaze on serving plates, if desired. Serve with salad for a simple weeknight dinner or with vegetables for a dinner party.

Yield: Serves 4

Per serving: Energy 1336kJ/321kcal; Protein 26g; Carbohydrate 21g; Sugars 19.4g; Fat 14.6g; Saturated Fat 2.4g; Fibre 0.3g; Salt 0.6g

Cook’s Tip: For the best consistency and flavour to the glaze, be sure to use pure maple syrup rather than maple-flavoured pancake syrup. Canadian maple syrup, sold in most large supermarkets, is available in two types – no.1 medium syrup, which is ideal for both sweet and savoury dishes, and no.2 amber syrup, which is the best choice for baking and flavouring.

The whisky can be omitted and replaced with 3/4 teaspoon finely grated lemon zest (grated using the Microplane® Adjustable Grater), if desired.

© null The Pampered Chef used under license.

(Image www.nbcphiladelphia.com)

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s