If fresh hop shoots and fiddleheads are not available at your local grocer, morel mushrooms and English peas are suitable replacements.
¼ cup (60 mL) soy sauce
2 Tbsp (30 mL) maple syrup
2 Tbsp (30 mL) cilantro, chopped
2 Tbsp (30 mL) sweet chilli
2 6-oz (180 g) portions salmon, skin on
¼ cup (60 mL) Maple-Soy Glaze
½ cup (125 mL) fresh hops shoots
¼ cup (60 mL) fiddlehead ferns
1 tomato, minced with seeds and pulp removed
1 shallot, minced
1 clove garlic, minced
2 Tbsp (30 mL) extra virgin olive oil
2 Tbsp (30 mL) Italian parsley, chopped
1 Tbsp (15 mL) maple-cured salmon roe (purchase at a specialty seafood supply store)
Maldon salt, to taste
- In a small bowl, mix all ingredients together.
- Preheat oven to 375ºF (190ºC).
- Marinate the salmon in the glaze for 10 minutes. Remove salmon from marinade and place on a baking sheet lined with parchment paper. Bake at for 10-12 minutes.
- While the salmon is cooking, blanch the hops shoots and fiddlehead ferns in salted boiling water for 30 seconds. Remove and quickly place them in a warm sauté pan.
- Lightly sautée the vegetables with all the remaining ingredients, except for the salmon roe, for 30 more seconds. Season with salt to taste.
- Remove salmon from the oven and allow to rest for 3-4 minutes.
- To serve, arrange sautéed vegetables onto two plates and place the salmon on top. Use the lightly sautéed herbs and tomato to drizzle around the pate. Garnish the salmon with the maple-cured salmon roe.
SOURCE AND CREDITS
Recipe courtesy of Sidecut Executive Chef Tory Martindale. Image courtesy of Four Seasons Whistler. (Foodnetwork.ca)