2 cups | water | 500 mL | |
2 tbsp | coarse salt | 35 g | |
1 pinch | peppercorns | 1 g | |
1/2 tsp | lemon zest, finely grated | 4 lemons | |
1/4 cup | maple syrup | 65 mL | |
300 g | salmon fillet | ||
2 tsp | olive oil | 10 mL |
Be sure to precisely measure the salt amount and not to exceed the brining time, otherwise the final result may be too salty.
Keep the serving plates in the oven at the lowest setting so they are warm when you serve.
per 1 serving (120 g)
Amount % Daily Value |
Calories 210 |
Fat 9 g 14 % |
Saturated
1.7 g
8 % |
Cholesterol 110 mg |
Sodium 790 mg 33 % |
Carbohydrate 0 g 0 % |
Fibre 0 g 1 % |
Sugars 0 g |
Net Carbs 0 g |
Protein 30 g |
Vitamin A 4 % |
Vitamin C 3 % |
Calcium 2 % |
Iron 6 % |
Food Group | Exchanges |
---|---|
Meat and Alternatives | 3 ½ |
Fats | ½ |
Other Foods | 0 |
I cooked this fish for family who were visiting and we all agreed that it was better than anything we'd eaten in a restaurant! I didn't take the skin off before marinating, just put it flesh side down in the brine and left it for 6-7 hours. Fried it in the olive oil for 2-3 minutes on the flesh side, long enough to sear, then turned it over and put the lid on for about five more minutes on the skin side. Delicious and infinitely repeatable!
Delicious, though a wee bit salty.
This recipe was amazing. Left the wild salmon in the brine for 5 hours. I did rinse it quickly before drying and cooking it.