About the dish:
If you are a salmon lover you have to treat yourself to this experience. The blend of ginger and maple syrup are a joy to behold and with our Reserve Chardonnay it really is the definitive salmon experience. A perfect way to impress even the hardest to please.
Ingredients:
For the Salmon
Directions:
To start
Trim excess skin and fat away from the fillet and cut into 180 gram pieces
Season with a little salt and pepper
For the sauce
Slice ginger in to 6 pieces and place in small pot add maple syrup and lemon juice
Simmer on a low heat till reduced by half and set aside
For the potatoes
Peel and dice potatoes into about 2 cm dice
Cook in a pot of boiling water until just cooked
Strain and toss with the warm butter and parsley
Set aside in a warm place until ready to serve
To finish:
Start by heating a non-stick pan to a smoking point
Lay salmon flesh side down and sear for 4 minutes, turn over and cook for a further 3 minutes
Place in a hot oven (400°F or 200°C) for 4 minutes
While the salmon is cooking, whisk the butter into the hot maple reduction a little at a time until all incorporated and smooth
Lightly season
Lay out your warm plates and place a few of the potatoes on the bottom, remove the fish from the oven and gently lay on top of potatoes
Drizzle desired amount of sauce over the top and serve
