Hi there Zesty readers! I’m Angie (from www.angiealltheway.com) and I’m so pleased to be guest posting for Zesty today and sharing with you a dish that I haven’t stopped thinking about since a meal I had at the Bier Market while in Toronto in June. I thought I would try my hand at making my own version of it.
Being Canadian (and especially being a Maritimer), there are some things that we love to shout from the rooftops:
You haven’t tried maple anything until you’ve tried Maple Butter. *drool*
I give you:
Maple Walnut Salmon Over Beet & Goat Cheese Greens
INGREDIENTS (PER PERSON)
The Salmon:
- 1 salmon fillet (or however many people you would like to serve)
- Sea salt
- Fresh ground black pepper
- 1 tbsp Maple butter (you can use maple syrup, but maple butter is where it’s at)
The Greens:
- 2-3 Cups of mixed salad greens or baby spinach
- 1 beet, peeled, cut into bite size pieces
- 3-4 tbsp crumbled goat cheese
- 1/4c walnuts
- 2 tbsp maple butter (to candy the walnuts)
The Vinaigrette (Maple Balsamic) – optional:
*this makes about 1c of vinaigrette but is fantastic for salads or roasted root veggies)
- 5-6 tbsp Balsamic vinegar
- 2 tsp Dijon mustard
- 3 – 4 tbsp Pure maple syrup
- 1/2c Extra virgin olive oil
- Sea salt & fresh ground pepper to taste
METHOD
- Steam the beets until fork tender.
- Melt a few tbsp of maple butter in a small pan (or in the microwave) and coat evenly over walnuts. Set aside on a piece of tin foil to set (only takes about a minute).
- Meanwhile, season the salmon with salt & pepper and baste with the maple butter.
- Grill the salmon on a grill pan (or bake it in the oven) over medium – high heat being careful not to let the maple butter burn.
- Plate a few handfuls of greens on your plate, top with steamed beats, candied walnuts and crumbled goat cheese.
- Serve salmon over the salad and drizzle with the Maple Balsamic vinaigrette (optional).
I know you will enjoy this as much as I did and even more, how easy it is to make even though it looks gourmet!
Enjoy!
{ 8 comments… read them below or add one }
Wow, this dish looks great!
Great post!
Thanks,
Pam
http://www.alovefornewrecipes.blogspot.com
i have some salmon in the fridge and all of these ingredients!!! I cant wait to try this
Happy Monday Z!
Maple butter is the SHIZZZ!! I am so mad I didn’t buy any when I was just in CA.
maple butter?? oh la la, this looks absolutely wonderful!!!
Looks delish Angie!
Wow, that sounds good!! I’ve never heard of maple butter, but I bet it’s fabulous! Salmon is one of my favorite things to eat, and that maple balsamic dressing sounds delicious! I also love love love goat cheese! Yeah, I definitely need to make this sometime….
um, for those of us who aren’t great cooks, HOW LONG to cook in oven at what temp? (per salmon: I know enough to double the time for more)
Bryony: apologies for my vagueness on that instruction. It really does depend on the size of your salmon filet. I would keep a careful watch especially because the sugar in the maple butter make cause it to burn MORE easily before it is fully cooked.
The ultimate test would be to cook it until it flakes easily with a fork. If you are grilling it in a pan and find that it’s getting too dark on the outside and not fully cooked on the inside (because of the maple butter), I would then pop it in a 400 degree oven for a few minutes until it can flake easily with a fork.
Otherwise, my best guess would be that it took about 10-12 minutes in a 400 degree oven start to finish to cook, not very long at all!