A subtle, beautifully balanced dish
The tangy, crispy red onions are the perfect counterbalance to the delicate, salty sweetness of the salmon.
Maple-cured salmon with pickled red onions
Serves
4
Prep time
45 mins
Cook time
25 mins
Suitable for
Pescatarians
Ingredients
Ingredients:
600g fresh salmon fillet
2 tsp sea salt (not table salt)
4 tbsp St. Lawrence Gold Maple Sugar or brown sugar (divided into two portions: 3 tbsp and 1 tbsp)
1 tsp smoked paprika
3 tbsp St. Lawrence Gold Golden Delicate Taste Maple Syrup
Pickled onions:
2 medium red onions
100ml red wine vinegar
Method
1.
Mix together the salt, 3 tbsp sugar and paprika.
2.
Sprinkle the mixture over the top of the salmon fillet and leave to cure for 30 minutes.
3.
Preheat the oven to 170°C | Fan Oven 150°C | Gas 3.
4.
Lift the salmon and shake off all the excess curing mixture.
5.
Place the cured salmon fillet onto a piece of baking parchment, then drizzle with the St. Lawrence Gold Golden Delicate Taste Maple Syrup.
6.
Fold up into a parcel and transfer onto a baking tray.
7.
Bake for 20–25 minutes or until fully cooked.
8.
While the salmon is cooking, slice the red onions as thinly as possible and place in a container with a lid.
9.
Pour the red wine vinegar over the onions and sprinkle with the remaining 1 tbsp sugar before closing the lid.
10.
When the salmon is cooked, remove it from the oven and serve with the pickled red onions.