Maple Cured Salmon with Roasted Tomatoes
Courtesy of Rocky Mountaineer
4 8 ounce coho salmon fillets
3/4 cup maple sugar
2 tablespoons sea salt
2 tablespoons extra virgin olive oil
freshly ground pepper
1/4 cup grainy Dijon mustard
2 tablespoons balsamic vinegar
1/4 cup extra virgin olive oil
kosher salt and freshly ground pepper
Potatoes and Vegetables
1 dozen small new potatoes, halved
1 pound thin asparagus, woody bottom snapped off and cut into 3 inch pieces
5 ounces of cherry tomatoes
kosher salt and freshly ground black pepper
Maple Cured Salmon
1. In a medium bowl, combine the maple sugar and salt.
2. Coat the salmon pieces in the mixture. Season with black pepper. Cover with plastic wrap and cure in the refigerator for 4 hours.
3. Preheat oven to 450 degrees. Unwrap salmon and shake off any excess mixture. Place fillets on olive-oil greased baking sheet. Roast salmon for 7-10 minutes, until the salmon juices have started to caramelize. Remove from heat.
1. Preheat oven to 350 degrees.
2. Toss the potatoes with canola oil and season with salt and pepper. Transfer to baking sheet.
3. Bake until soft, about 25 minutes.
4. Remove from oven and transfer to large bowl. Toss with portion of the mustard vinaigrette. Set aside.
1. In a saute pan ove medium-high heat, add canola oil and swirl to coat bottom of pan. Add asparagus and season with salt and pepper.
2. Cook asparagus until al dente, approximately 10-15 minutes.
3. Add tomatoes to pan to quickly warm. Remove from heat and set aside.
Using a ring mold, smash 4-5 potato pieces together. Place salmon piece on top of potato pile. Serve vegetables on the side. Drizzle vinaigrette on plate.