Happy Monday, and happy first day of Spring to everyone! I thought it was fitting that I was posting this recipe today, given that we just had our first weekend of warm sun, and it’s starting out to be a beautiful Monday as well. Some true Spring cleaning was had over the weekend, including a huge vegetable grocery shop! It’s protein and salads in my future – in preparation for the season and in order to have a solid detox of my system. We have been favouring the pasta, lately. 🙂
BBQ’d Sesame Maple Sockeye Salmon
- 1 side skin-on wild sockeye salmon, scaled and de-pinboned
- Coarse salt and freshly cracked black pepper
- 1 shallot, diced
- 1 clove garlic, minced
- 2 Tbsp Dijon mustard
- 1 Tbsp fermented black bean paste
- 1 tsp sesame oil
- 2 tsp maple bourbon syrup (or your favourite maple syrup)
- 2 Tbsp Thai basil, chiffonade (thinly sliced)
- 1/2 lemon, sliced into rounds
Heat BBQ on high to 450F, then reduce heat to medium.
Place the salmon skin side down on a piece of parchment. Season with salt and pepper.
Combine shallot, garlic, Dijon, black bean paste, sesame oil, and maple syrup together in a bowl, until a paste forms. Spoon onto the salmon flesh, then top with basil chiffonade, and lemon rounds.
Shimmy the salmon off of the parchment onto the hot BBQ, skin-side-down. Close the lid and let cook for 12 – 15 minutes – or until the flesh is opaque. I use my tongs to pierce the middle of the flesh to make sure the thickest part is cooked. With two spatulas, carefully remove the salmon (with the skin – don’t leave it behind) onto a baking sheet lined with parchment paper. Cut into 4 servings, and pair with a light salad and crisp glass of Chardonnay. Delish!
If the BBQ is not an option, heat your oven to 425F, and bake on a parchment lined baking sheet for approx. 15 – 20 minutes. Check for done-ness using the same method, however you likely won’t be eating the skin as it won’t get as crispy!