Seared salmon with maple syrup, glazed spring vegetable salad and toasted sesame seeds
This maple-glazed salmon recipe from William Drabble is packed with sweet, sour, umami flavours thanks to the addition of soy, lime and sticky maple syrup, which also gives the salmon a wonderful, rich glaze. Served up with a salad of fresh asparagus, this makes a lovely yet simple dinner party dish.
Ingredients
Glazed salmon
- 4 salmon fillets
- 170g of maple syrup
- 15g of soy sauce
- 1 lime , juiced
- toasted sesame seeds
- vegetable oil
Vegetables
- 8 asparagus spears , peeled
- 8 white asparagus spears , peeled
- 8 wild asparagus spears
- 150g of fresh peas
- 150g of fresh broad beans , podded
- baby salad leaves
- coriander cress
- vegetable oil
- salt
Method
1
To begin, mix together the maple syrup, soy sauce and lime juice to make the glaze. Set 6 tablespoons aside for the vegetables
- 170g of maple syrup
- 15g of soy sauce
- 1 lime , juiced
2
Place the 4 salmon fillets in a tray and pour over the remaining glaze. Leave the salmon to marinate for 20 minutes
3
To prepare the vegetables, cut the white and green asparagus into 3cm batons. Bring a large pan of salted water to the boil and drop in the green asparagus. 1 minute later drop in the white, then a minute later the wild asparagus, peas and broad beans
- 8 asparagus spears , peeled
- 8 white asparagus spears , peeled
- 8 wild asparagus spears
- 150g of fresh peas
- 150g of fresh broad beans , podded
- salt
4
Leave to cook for an additional 2 minutes, then drain and refresh in ice cold water for 5 minutes. Drain again and refrigerate until required
5
Preheat the oven to 160°C/gas mark 3
6
Place a non-stick pan over a high heat and add a tiny drop of vegetable oil. Remove the salmon from the marinade and allow any excess to drip off
- vegetable oil
7
Add the salmon pieces to the pan and quickly sear all over – the glaze will burn if you leave the fish in the pan too long, so take care. Clean the pan, then repeat with the remaining 2 fillets
8
Once the salmon has a caramelised brown colour, transfer to a baking tray and place in the oven until it is cooked to the desired temperature – slightly pink in the middle is ideal and will take 3–6 minutes depending on the thickness of the fillets. Leave to cook for longer if desired
9
Warm the blanched vegetables quickly in a pan with a dash of oil and place them in a bowl. Drizzle a little of the reserved marinade over them and add the salad leaves and coriander
- vegetable oil
- baby salad leaves
- coriander cress
10
Divide the vegetables between serving bowls and arrange the salmon fillets on top. Sprinkle with the toasted sesame seeds and serve immediately
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Seared salmon with maple syrup, glazed spring vegetable salad and toasted sesame seeds
