Salmon Fillets Canadiana

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 4 salmon fillets, skin on one side
• 1/4 cup dry wine (will not work as well with red wine)
• 1/4 cup pure dark maple syrup (dark maple syrup has a better flavour)
• 1/4 cup extra virgin olive oil
• 1/2 lemon, juice of
• 1/2 teaspoon dijon mustard
• 1/4 teaspoon oregano
• 1/4 teaspoon thyme
• 1/4 teaspoon dill
• 1 teaspoon crushed garlic
• 1 tablespoon butter
• 4 slices lemons, thin

Recipe

• 1 wash salmon fillets well.
• 2 pat dry and place in a shallow bowl.
• 3 in a separate bowl, whisk together, wine, maple syrup, lemon juice and dijon mustard.
• 4 add oregano, thyme, dill, garlic and mix well with the liquid ingredients.
• 5 pour mixture over fillets; cover and let it marinate in the refigerator for about one hour.
• 6 in your covered pan, combine butter and olive oil and heat well.
• 7 do not allow to get too hot, you don't want to burn the salmon during the browning process.
• 8 place salmon fillets, flesh side down in the pan; reserve the liquid and set aside.
• 9 cover pan and let fillets brown for about 5 minutes.
• 10 turn salmon fillets over to skin side down.
• 11 cover pan and let brown, again for about 5 minutes.
• 12 pour reserved marinade into the pan over salmon.
• 13 cover pan and allow to continue cooking until the liquid starts to bubble.
• 14 place slices of lemon on the salmon; leave fish skin side down in the pan.
• 15 turn heat down to medium; cover pan and continue cooking until salmon flakes easily.
• 16 depending on thickness of fillets, this final stage will take approximately 10 minutes; more time for thicker fillets.
• 17 remove fillets from pan with a wide spatula and transfer to plates; cover to keep warm.
• 18 (note: the skin can be easily removed prior to serving by inserting the wide spatula between the flesh and skin).
• 19 turn up heat under pan.
• 20 allow liquid to reduce until almost caramel.
• 21 remove from heat and spoon juices over the salmon fillets.
• 22 serve with crusty, multi-grain rolls, salad and/or your favourite vegetables.
• 23 (note: heat varies between stoves. judge and adjust settings according to your own equipment).