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.
Ingredients
Recipe for 12 TapasSalmon
Garnish paysanne
Maple Glaze
- Salt and pepper
- Vegetable oil
- Olive oil

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.
« Make your recipes while having fun with friends or colleagues. »
Class with similar recipe

FANCY TAPAS
So chic tapas with Products from Quebec!! 2 glass of wine offered
- Ateliers et Saveurs dessert poutine
- Half cooked salmon caramelized with maple syrup served with paysanne style peas
- Nordic shrimps with edamame, tomato and citrus salad
- Pan seared Foie gras, cider caramel French toast, confit apples
- Pâté chinois with duck confit and truffle infused mashed potatoes.

LES 6 à 8 COCKTAIL/TAPAS
Cocktail and tapas classes + 1 glass of wine included
- Ateliers et Saveurs dessert poutine
- Cocktail of the moment
- Country bread toast, beef flank steak and balsamic caramelized onions
- Ginger tuna tartare, crostini, yuzu sour cream sauce, Masago caviar
- Half cooked salmon caramelized with maple syrup served with paysanne style peas
- Seared duck breast from Quebec, sage infused ice cider from the eastern townships, rosemary sweet potato purée