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Half cooked salmon caramelized with maple syrup served with paysanne style peas

Gluten free, Salted, Brunch

Salmon slow cooked in a warm oven served with paysanne style sweet peas and an anise maple glaze.


Recipe for 12 Tapas


2 Unit(s)
Salmon steak
5 Ml
Anise seeds

Garnish paysanne

200 Gr
Smoked bacon
1 Unit(s)
1 Sprig(s)
2 Clove(s)
150 Ml
Red wine
100 Ml
Veal stock
300 Gr

Maple Glaze

200 Ml
Maple syrup
10 Ml
  • Salt and pepper
  • Vegetable oil
  • Olive oil
Half cooked salmon caramelized with maple syrup served with paysanne style peas

Preparation time: 30.00 min

Preheat your Oven at 230.00 °F

  • Salmon

    Cut each piece of salmon in half, season to taste and then in a skillet with oil, sear each piece of salmon skin side down for 2 minutes.

    Transfer immediately to a baking sheet lined with parchment paper and sprinkle with anise seeds.

    Transfer to the oven at 230°F for 15-20 minutes or until you reach desired doneness.

  • Paysanne Garnish

    In a sauce pot with a little oil, color the chopped onions as well as the minced garlic, plucked thyme and cubes bacon.

    Once you have reached a nice coloration, add the sweet peas and cook for a couple minutes before adding the red wine.  Let reduce by half and then add the veal stock. Cook for another 10 minutes. Taste and season accordingly.

  • Maple glaze

    In a sauce pot, place the maple syrup and pastis. Reduce by half and set aside.

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