Salmon with cider glaze

Preparation :3h30 min Cooking :1h00
Difficulty :easy
Servings :4

Here is a crazy recipe developed for my new customers LONE TREE, a Vancouver cider company. One of my good friend works over there and he asked me to create recipes with his products!

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Ingredients

  • 2 tablespoons olive oil
  • 2 shallots, finely chopped
  • 3 garlic cloves, finely chopped
  • 2 x 355ml of cider LONE TREE
  • 1 teaspoon Sriracha
  • 2 tablespoons cider vinegar
  • 1/2 cup + 1 tablespoon honey
  • 2 tablespoons molasses
  • 1 tablespoonssauce
  • 700 g salmon fillets cut in 4
  • 2 cedar planks for the BBQ
  • 4 slices of lemon
  • Salt and freshly ground pepper

Preparation

  • In a small saucepan heated on medium heat, add the olive oil and sauté the shallot and garlic for 2-3 minutes. Add the cider, Sriracha, cider vinegar, honey, molasses, soy sauce and mix well.
  • Bring to a boil, reduce heat to medium and simmer for about 35 to 40 minutes or until reduced to 1/3 and thick. Stir regularly. Pour into a bowl and let cool completely, about 20 minutes.
  • Place the salmon in a large hermetic dish and pour half of the marinade on top. Mix well to coat and close the dish. Place in the refrigerator for 3 hours. Stir from time to time. Reserve the rest of the marinade in the fridge as well.
  • Preheat the BBQ to maximum intensity then lower half the BBQ fire to minimum. Place the salmon fillets on the cedar planks and place on the grids at minimum fire. Place the lemon slices over the salmon and cook for about 20 minutes or until cooked. Brush with the rest of the marinade every 5 minutes!

Our wine stewards suggest

+- 30$ Domaine De Saint-Just Coulée De St-Cyr 2013

Salmon, cedar board, and wines of the Loire ... a "must" for summer and BBQ! We know the Loire for its sauvignon wines ... but this time it is the region of Saumur, terroir par excellence of the chenin that I present to you. The nose is on beeswax, white flowers and citrus fruits. The mouth is fresh, well balanced with a beautiful amplitude. You will make a nice discovery ...

La Buteuse Brassin spécial, Trou du Diable, 10%

Barred in calvados casks, this triple Belgian will offer you notes of apples and clove. Accompanied by a light residual sugar, it will be able to join the caramelized sugar from the apple cider of the recipe. The clove, coming from the barrel, will complete the spruce and resinous notes of the cedar by offering a pairing to the aromas of the Montérégie terroir.

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