Salmon Fillets Coated in Sweet and Aromatic Flavors
Dive into the world of simplicity with this salmon fillet recipe, ideal for a weeknight family meal or to effortlessly impress your guests. At the heart of this preparation lies our Quebec pride, maple syrup, whose natural sweetness delicately envelops the salmon, creating a harmony of flavors that celebrates both culinary heritage and modernity.
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Simplicity and Elegance
- In a world where speed and efficiency are key, this recipe stands out for its ease of preparation. Whether you're a novice in the kitchen or an experienced chef, maple salmon promises a hassle-free experience, allowing you to concoct a restaurant-quality meal in the comfort of your own home.
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Maple Syrup: The Star Ingredient
- Maple syrup, that liquid gold, is at the heart of this recipe, bringing a touch of sweetness that pairs perfectly with the delicacy of the salmon. Using this Quebec treasure not only enriches the dish with authentic flavor, but also celebrates the cultural identity of our beautiful province.
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A Versatile Meal
- Perfect for a quiet family evening or as a centerpiece for a dinner party with friends, this maple salmon dish is perfect for any table. Its elegant presentation and refined taste are sure to captivate your guests, making every occasion special.
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Tasty and Healthy
- In addition to being exquisite, this maple salmon dish is a healthy choice. Rich in omega-3s and protein, while low in saturated fat, it's a nutritious option that doesn't compromise on taste. It's proof that eating healthy can also be a pleasure to eat.
This maple salmon recipe represents the quintessence of Quebec cuisine, combining simplicity, flavor, and health. A true tribute to our maple syrup, it promises to delight all palates, confirming that the best things in life are often the simplest.
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| 🔍 Information | Details |
| ⏱️ Preparation time | 15 minutes (+ 30 minutes to 2 hours of optional marinating) |
| 🍳 Cooking time | 12-15 minutes |
| ⏲️ Total time | Approximately 45 minutes to 2 hours 15 minutes |
| 🔧 Difficulty level | Easy |
| 🍽️ Servings | 4 |
| 🔥 Calories (approximate) | 350 per serving |
| Ingredients |
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| Instructions |
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Notes:
- Salmon marinade is versatile; feel free to adjust the quantities to suit your personal taste.
- For an alternative cooking method, you can also grill the salmon on a preheated barbecue over medium-high heat, approximately 6-8 minutes per side, depending on the thickness.
FAQ: Maple and Lemon Salmon with Dried Herbs
Q: What type of salmon is recommended for this recipe?
A: Fresh salmon, whether Atlantic or Pacific, is ideal for this recipe. Choose fillets or steaks of uniform thickness to ensure even cooking.
Q: Can this recipe be prepared on a barbecue?
A: Yes, salmon can be deliciously grilled on the barbecue. After marinating, cook it over medium-high heat for 6 to 8 minutes per side, depending on its thickness.
Q: How long should salmon marinate for best results?
A: For more pronounced flavors, marinate the salmon for at least 30 minutes, or up to 2 hours in the refrigerator before cooking.
Q: What side dishes go well with this salmon dish?
A: This salmon pairs perfectly with long grain rice, sweet mashed potatoes, or green vegetables like asparagus and spinach.
Q: How can I add more flavor to this salmon recipe?
A: For extra flavor, add minced garlic, grated fresh ginger, lemon zest, sesame oil, crushed red chilies, and finish with fresh dill or cilantro before serving.
8 comments
Ça fait plusieurs fois que je la fais et me fais toujours demander ma recette de vinaigrette
J’ai mis de l’huile de sesame 1/3 et 2/3 huile d’olive je n’aime pas l’estragon j’ai mis les herbes sales du bas du fleuve humide c’était excellent 😋
Vous mettez de l’huile d’olive dans les ingrédients mais vous omettez d’en parler dans l’assemblage de la marinade
J’ai hâte de déguster le saumon à l’érable ce soir, ça semble délicieux, merci pour cette recette.
Est-ce qu’il y a une façon simple d’imprimer vos recettes svp, des imprime-écran, c’est pas terrible…
Est-ce qu’on peut réutiliser cette marinade pour votre recette de magret de siffleux ou on doit doubler les quantités?