Salmon glazed with dark beer and maple syrup, julienned vegetables with lemon butter |

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. Zest and 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.