Candied Maple Salmon with Maple Almond Brussel Sprouts and Maple Balsamic Greens



Yield:
2 Servings
Chef:
Mike Adams
Source:
Black Rock Bistro

Ingredients: 

Candied Maple Salmon
2- 4 oz Salmon Fillets
⅓ cup Brown Sugar
⅓ cup of Favorite Local Maple
Pinch of Water
Maple Almond Brussel Sprouts
¼ cup Toasted Almonds
4 tbsp Butter
8 tbsp Favorite Local Maple
12 Brussel Sprouts
Maple Balsamic Greens
⅓ cup Balsamic
⅓ cup Olive Oil
⅓ cup Local Maple Syrup

Method: 

Candied Maple Salmon: Sear salmon fillets on high heat; boil brown sugar, water and maple until it foams up nice and thick; place previously seared and seasoned salmon filet into pan and gently spoon maple mixture over the salmon-off of the heat; Allow to cool to room temperature to let the candy glaze harden.

Serve with maple almond brussel sprouts and mixed greens with maple basalmic dressing.


Maple Almond Brussel Sprouts: Par boil brussel sprouts until almost tender; saute brussel sprouts in butter, drizzle maple syrup and almonds over them to finish.


Maple Balsamic Greens: Mix well and lightly coat greens; finish with a sprinkle of dried cranberries



Products used in this recipe: 
Photo of Candied Maple Salmon with Maple Almond Brussel Sprouts and Maple Balsamic Greens
Candied Maple Salmon with Maple Almond Brussel Sprouts and Maple Balsamic Greens