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Wednesday, June 27, 2018

Roasted Birch-Glazed Salmon


Roary MacPherson, executive chef of the Sheraton Hotel in St. John's, N.L., created this sweet and savory glazed salmon dish to highlight a local product: Lady of the Woods Birch Sap Wine. You can order this wine at, or use a sweet white wine, such as Riesling or Sauternes, in its place.

By Rheanna Kish and The Test Kitchen

Source: Canadian Living Magazine: August 2012

Prep time 10 minutes
Total time 30 minutes
Portion size 6

3 tbsp (41 g) packed brown sugar
3 tbsp (37 mL) maple syrup
3 tbsp (45 mL) Birch Sap Wine, or other sweet white wine
2 green onions, thinly sliced
1 tbsp (15 mL) chopped fresh chives
1 tbsp (15 mL) grainy mustard
1 tbsp (15 mL) lemon juice
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper
6 skinless salmon fillets, (about 6 oz/170 g each)
lemon wedges

Stir together brown sugar, maple syrup, wine, green onions, chives, mustard, lemon juice, salt, and pepper.

 Arrange salmon in greased baking dish; pour wine mixture over top. Bake in 375ºF (190ºC) oven, basting with juices 3 times, until fish flakes easily, 18 to 20 minutes. 

 Broil until tops are lightly golden, 1 to 2 minutes. Serve with lemon wedges.

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