Skip to main content

Canada Day Maple Rye Cedar Salmon

By

Canada Day Maple Rye Cedar Salmon


canada day flag maple salmon recipe - www.iamafoodblog.com
Happy Canada Day friends! I love making flag foods but Canada’s flag isn’t the easiest to render in food. I wish I was a little more adept at it. I’ve been wanting to make Canada Day jello, much like this American flag jello I made a couple of years back, but maple leaves are hella hard to create in food (I really should just buy a maple leaf cookie cutter). I’ve done my share of strawberry shortcakes, pavlovas, and the such, but this year I thought I’d bring a savory swing to things.
IAM_7939
I had to get Mike to show me how to cut out the maple leaf. He used a piece of shrimp cake and I was throughly impressed by his retention of how many points the Canadian flag has (11, in case you’re wondering). I was also impressed because he made a slightly modified version for me that would be more achievable with the flakiness of salmon.
canada day flag maple salmon recipe - www.iamafoodblog.com
canada day flag maple salmon recipe - www.iamafoodblog.com

All in all, I think the flag came out great! I put it on a bed of mashed Yukon gold potatoes – the greatest export Canada has, along with Canadian rye and maple syrup.
Feeling so fresh and patriotic this year!
xoxo steph
canada day flag maple salmon recipe - www.iamafoodblog.com
canada day flag maple salmon recipe - www.iamafoodblog.com
Cedar Maple Rye Salmon Recipeserves 2
  • 1/2 cup maple syrup
  • 1/4 cup pomegranate juice
  • 1/4 cup rye
  • 2 tablespoons soy sauce
  • 1 lb salmon filets
  • salt and freshly ground pepper
  • cedar papers + twine
In a sauce pan, bring maple, juice, rye, and soy to a boil until thickened and syrupy. Let cool.
Lay out the salmon in a single layer in a deep dish, pour on some of the glaze, reserving some to serve. Let marinate for 1 hour.
When ready to cook, preheat the oven to 400°F. Completely soak the cedar paper in a a shallow pan of water for at least 10 minutes.
Shake off excess glaze from the salmon and place in the center of a sheet of cedar. Fold the cedar over the top and tie into a packet. Repeat until all pieces are wrapped.
Arrange the packets in a layer on a roasting pan roast for 8 to 12 minutes, depending on the thickness of the fish. Transfer the packets to a plate, remove the ties and open the papers. Season with salt and pepper to taste and serve immediately.
To make a Canadian flag, prepare a bed of mashed potatoes or rice on a rectangular plate. Place two even slices of salmon on either side. Cut a maple leaf shape out of another piece of salmon and place in the middle. Enjoy!
Alternatively, if you don’t want to use cedar papers, you can simply pan-roast the salmon to your liking. Heat up a non-stick pan over medium high heat and fry, flipping once. A minute before ready to serve, add the glaze to the pan.

Comments

Post a Comment

Popular posts from this blog

Sunday Brunch with BAE: Bacon Avocado Egg Sandwich

By
Sunday Brunch with BAE: Bacon Avocado Egg Sandwich I’m a huge fan of breakfast sandwiches, not that I actually eat them at breakfast. I actually fail at adulting because I don’t do breakfast, except for coffee and sometimes medium-soft boiled eggs. Usually, Mike and I will have something around 10 or 11, or even just start our day with lunch. It’s not that we wake up really late – on the contrary, Mike gets up insanely early (around 6) and I wake up between 7 and 8. I’m not quite sure when I started not eating breakfast on the regular because I have really vivid memories of eating cereal as a kid. It was always Corn Pops or Cocoa Pebbles. As a teen I’d make myself a slice of dry white toast to eat while walking to school. Somehow breakfast eating fell along the wayside. But, I’m pretty sure I can get into eating breakfast on the regular, especially if these breakfast sandwiches were on the menu. I mean, you really can’t go wrong with bacon, egg, and avo...
Post a Comment
Read more

Welsh Rarebit Recipe

By
Welsh Rarebit Recipe Yesterday Mike and I had a little midnight snack! We aren’t really midnight snackers, but I had just finished watching  Blue is the Warmest Color  and was feeling peckish – there are a lot of spaghetti shots in the movie. Which is  very long and very French and very much full of sexy lesbian scenes . It won a Palme D’or in 2013 and is very highly regarded, except on Netflix, where it has a rating of one star. When Mike suggested it I was a little skeptical but was very quickly drawn in. Mike not so much because he fell asleep. The acting was excellent so I recommend it if you like foreign films about the exquisite ecstasy of falling in and out of love. Anyway, when I finished the movie and woke Mike up, we decided we’d have a little bit of fun and shoot a post, casual style. I’ve always wanted to make Welsh rarebit and we magically had all of the ingredients in the fridge, so we went for it! Welsh rarebit, or rabbit, as it’s cal...
Post a Comment
Read more

Smoked Salmon and Avocado Summer Rolls

By
Smoked Salmon and Avocado Summer Rolls Happy Monday friends! Did you guys have a good one? We had a big ol’ Vietnamese eating and drinking party on Saturday. According to Mike, these parties are called “nhậu.” Basically a bunch of people get together, drink and consume massive amounts of beer snacks. It’s kind of like going to an izakaya in Japan, or maybe heading to the bar for happy hour, only we did it at home since there’s no such thing as a Vietnamese bar around here. Funny fact about that: almost all of the Vietnamese restaurants around here are unlicensed because some Vietnamese people get angry when they drink. Just so we’re clear, I have no idea if any of this is true, but considering this theory comes from Mike–who actually is Vietnamese–I’ll take his word for it. Plus, there’s  this pretty crazy video of some girls throwing down in a pho restaurant  that kinda sorta supports his hypothesis. No word ...
Post a Comment
Read more