Salmon with cider glaze

Preparation 30 min
Refrigeration 3 h
Cooking 1 h
Servings 4
Freezing Absolutely

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Ingredients
Preparation
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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

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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 sommeliers suggest

Burg Ravensburg Pinot Noir 2022

Baden, Germany

Burg Ravensburg, a pinot noir from Baden in Germany, offers notes of cherry and strawberry. It stays light enough not to flatten the salmon, and fruity enough to stand up to the glaze of cider, honey and sriracha. The cedar on the BBQ adds a bit of smoke that this red follows easily. Serve it lightly chilled, outside! See the product

La Buteuse Brassin spécial, Trou du Diable, 10%

The cider glaze caramelizes on the salmon and gives it a sweet crust. The tripel aged in calvados barrels finds that apple again, and its clove from the cask follows the resinous notes of the cedar. The fat of the fish carries the alcohol without flinching. See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!

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