Brown beer and maple glazed salmon, vegetables juliennes
Mains, Salmon and tuna
IngredientsRecipe for 12 tapas
For the glazed salmon
For the vegetable juliennes
- Salt and pepper
Preparation time: 30 min
Preheat your four at 450 °F
- General preparationAdjust 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 preparationIn 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 preparationIn 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 servePlace 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.