Salad Ingredients:Baby Spinach, Mint Sprigs, Fresh Ripe Pear, Sweet Red Onion, Raw Pecans, Red Salmon
Glaze Ingredients:Sesame Oil, Real Maple Syrup, Low Sodium Soy Sauce, Ginger Root
Directions:In a saucepan, ad two tablespoons of Sesame Oil, ¼ cup maple syrup, ¼ soy sauce and a small chunk of peeled and crushed ginger root. Simmer but do NOT bring to boil. *
Heat an empty fry pan to medium-high, toss in a wedge of butter and while it’s sizzling, place the **salmon face down (skin facing you) in the pan. Allow the high heat to slightly sear the outer surface of the salmon. Carefully flip the salmon over (skin down), cover the pan and reduce heat to a medium-low setting. When salmon is nearly done, pour half of the glaze in the pan and replace lid to finish cooking. **
Next, build up your salad! Layer a dinner plate with your baby spinach and other salad ingredients, then top with your maple salmon and garnish with mint sprigs. Spoon on extra glazing as desired.
Special Notes:*I usually wing it when I cook, so the glaze measurements are a best guess. Feel free to alter the measurements to taste. Predominant flavours should be the maple syrup and sesame oil, with the soy to ad a bit of salt/savory and the ginger a tiny bit of kick.
**The best piece of salmon for this is the tail filet (plump and no bones). Be very careful not to overcook the salmon. Searing the topside should only take 30-45 seconds if your pan is good and hot. Cook for another 3-5 minutes with the lid on (depending on how big your piece is). Add the glaze for the last 60-75 seconds (again depending on the size).