You won’t see too many fish or seafood dishes on here, because the Pie won’t eat them. You can’t do a feature on Canadian cuisine without talking about Canada’s vast ocean resources, so I’ve kind of snuck this one in under the radar. I discovered the recipe a few years ago when the Pie and I had two other roommates who were a little more into sea creatures than he is, and I made it often. The plus is that the marinade works really well on pork chops as well, so when I make this I can make a piece of salmon for me and a piece of pork for the Pie and we’re both happy.
Maple syrup forms the basis of this marinade, but the lemon juice, ginger, and soy sauce give the sweetness a bit of a snap. Quick and easy, too. I pulled it from an issue of Canadian House & Home a million years ago.
In a bowl, mix together 2 tablespoons lemon juice, 1/2 cup genuine maple syrup, 4 tablespoons light soy sauce (I used organic tamari), 1/4 cup Dijon mustard, and 1 teaspoon minced ginger. This is enough marinade for 4 pieces of fish.
You’ll notice here that I butterflied the porkchop I had, just to make it the same thickness as the salmon. That way I could cook them at the same time.
Place your salmon* (or your pork) in a shallow dish and, saving about 1/4 cup of the marinade for later, pour the sauce over the fish. Refrigerate that for an hour.
Preheat your oven to 450°F.
While that’s heating up (mine takes forever), peel 2 very large carrots and wash 3 very small zucchini. Or whatever ratio you prefer.
Use a mandolin to slice the vegetables thinly lengthwise.
Plop them in a pot with a few inches of water. Add a generous pat of butter and some fragrant herbs, like herbes de provence.
Cover and steam for 8-10 minutes, until the carrots are all bendy.
Thinly slice up about 3 tablespoons scallions or green onions.
Spray a glass dish and set your fish in it with a bit of marinade to coat.
Bake for about 10-12 minutes, basting halfway through with some leftover marinade.
Transfer to a serving dish and drizzle with some of that 1/4 cup of marinade you saved earlier. Sprinkle with the sliced onions. Drain the vegetables and serve as well. Mmmmm … This makes up a little bit for the poutine we had last week, but won’t stand up in the face of what I’ve got planned for you on Friday. Stay tuned!
*** THE END ***
*If you’re reading this asterisk-ed caveat, you got me: that is actually trout, not salmon. It was in a big jumbled pile at the seafood counter and I picked it up by mistake, okay? Sheesh.