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Brown beer and maple glazed salmon, vegetables juliennes

Mains, Salmon and tuna

Fillet of Atlantic Salmon oven roasted and coated with a mixture of dark beer, maple syrup, soy sauce and mourtarde of Meaux, served on a small julienned carrot, leek, zucchini just fell in butter.

Ingredients

Recipe for 12 tapas

For the glazed salmon

320 Gr
Salmon filet skin-off
90 Ml
Brown beer
45 Ml
Maple syrup
30 Ml
Soy sauce
5 Ml
Grainy mustard

For the vegetable juliennes

1 Unit(s)
Carrot
1 Unit(s)
Leek
1 Unit(s)
Zucchini
1 Unit(s)
Shallot
1 Unit(s)
Lemon
0.50 Bunch(es)
Chives
  • Salt and pepper
  • Butter
Brown beer and maple glazed salmon, vegetables juliennes

Preparation time: 30 min

Preheat your four at 450 °F

  • General preparation
    Adjust your oven on broil mode. Chop the shallots into thin slices. Cut carrots, zucchini and leek into a julienne. Cut the salmon piece into 4 equal portions for a starter or 12 small pieces for tapas. Squeeze the lemon. Chop the chives.
  • Beer and maple glazed salmon preparation
    In a saucepan, bring beer, maple syrup, soy sauce and mustard to a boil and let it reduce while stirring gently until the mixture gets syrupy. Place the salmon pieces on a baking sheet lined with parchment paper and brush with the glaze. Bake about 6-8 minutes depending on the thickness or until desired degree of doneness is reached.
  • Vegetable julienne preparation
    In a hot pan with a knob of butter, sweat julienned vegetables with a pinch of salt a few minutes so that it stays al dente. Finish with a dash of lemon juice and half the chives.
  • To serve
    Place a few julienned vegetables in each plate (or Chinese spoon for tapas). Place a piece of glazed salmon on top. Decorate with the remaining glaze and some chives.
Cut your vegetables as regular as possible so that they cook more evenly and give your recipe a more aesthetic look.

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