Maple salmon with praline pecans

Name: Maple salmon with praline pecans
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 4
Cuisine: Québécoise
Ingredients: 2 cups pecans; 1/4 cup maple syrup; 1 teaspoon smoked paprika; Salt and pepper from the mill; 4 salmon fillets of 200 g each; 3 cloves garlic, finely chopped; 1/2 cup maple syrup; 2 tablespoons olive oil; 1 tablespoon finely chopped scallion; 1 teaspoon smoked paprika; 1/4 teaspoon ground cayenne pepper (optional); A handful of crispy pork rinds (oreilles de crisse); Salt and pepper from the mill

Preparation 30 min
Cooking 45 min
Servings 4
Freezing I do not suggest

Cook mode

Add to favorites

Ads

Quick access

Ingredients
Preparation
Comments

This maple salmon with praline pecans is the perfect recipe to celebrate the temps des sucres! Pork rind on top? ABSOLUTELY !!!

Ads

To help you make this recipe

As an Amazon Associate I earn from qualifying purchases.

Ads

Ingredients for the pecans

2 cups pecans
1/4 cup maple syrup
1 teaspoon smoked paprika
Salt and pepper from the mill

Ingredients

4 salmon fillets of 200 g each
3 cloves garlic, finely chopped
1/2 cup maple syrup
2 tablespoons olive oil
1 tablespoon finely chopped scallion
1 teaspoon smoked paprika
1/4 teaspoon ground cayenne pepper (optional)
A handful of crispy pork rinds (oreilles de crisse)
Salt and pepper from the mill

Ads

Preparation

Preheat the oven to 350°F. Cover a baking sheet with parchment paper.
In a large bowl, add pecans, maple syrup and paprika and season with salt and pepper. Toss. Pour on the baking tray and spread well.
Place in the oven and cook for 15 to 20 minutes. Stir halfway. Remove from oven and let cool for 15 minutes. Chop finely and set aside.
Place the salmon on a large baking sheet covered with parchment paper. Set aside.
In a large bowl, add the rest of the ingredients (except for the pork rinds), season with salt and pepper and mix. Brush the salmon generously with the sauce.
Place the salmon in the oven and cook for about 25 minutes, or until the salmon is cooked and the meat flakes easily with a fork. Brush the fish generously and regularly.
Place the pork rinds on an aluminum plate and place in the oven when there is about 8 minutes left to cook the salmon.
Remove the fish out of the oven, bury with pecans and garnish with pork rinds to taste! Accompany with a light to balance everything.

Our sommeliers suggest

Brumont Gros Manseng / Sauvignon

Southwest, France

The Brumont Gros Manseng / Sauvignon, a fruity, lively white from southwest France, contrasts with the maple glazed salmon: its acidity cuts the richness of the fish, and its touch of tropical fruit, typical of gros manseng, answers the sweetness of the candied pecans. It also softens the little kick of smoked paprika and cayenne. A white that keeps you reaching for another bite. See the product

IPPON, JUKEBOX, 5%

Flavoured with ginger and sansho pepper, a cousin of Sichuan pepper, this beer offers subtle fresh-bread notes hidden behind the citrus notes of the Chinese pepper and the ginger. The peppery kick of the spices will contrast with the sweet taste of the maple. 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!

Ads

Comments

Ads