Warm Maple Salmon Salad

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Chef Alan Crosby, White Point Beach Resort

1/4 cup sherry vinegar
1 tsp dijon mustard
2 T Maple syrup
½ tsp dried or fresh thyme
1/4 tsp salt
2/3 vegetable oil
baby potatoes or wedged larger potatoes
4 pieces salmon, 4-5 oz
Montreal Steak Spice
1/4 cup maple syrup
8 oz salad greens
sliced or diced tomato

Toss potatoes in oil and Montreal steak spice, roast until tender.

For the Vinaigrette: Combine vinegar, mustard, syrup, seasonings and oil in blender and blend until emulsified.

Sprinkle salmon portion with steak spiced and drizzle with syrup, roast until just cooked
(the old saying, cook fish until it flakes should be buried; when it flakes, it’s over-cooked!)

When cooked drizzle with a little more syrup, use the stuff on the roasting pan too!

Toss salad greens with vinaigrette, arrange potatoes on top and place a portion of salmon in the center of each plate....drizzle a little more dressing over the salmon.   Enjoy! 

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