A few weeks ago, Justin and I were finally able to sneak in a little date night away from the kids! We went to the Indigenous World Winery (right in our Kelowna backyard), the wine and the food were seriously out of this world! The food was so delicious that I had to reach out to their head chef, Andrea, to see if she would be interested in contributing a fan fave recipe on the blog! I am SO happy that she agreed.
Today, she is sharing an incredibly tasty recipe … you’ll want to print this one off!
Hey there! Chef Andrea Callan hereof (recently closed) Red Fox Club at Indigenous World Winery, owner of CHEFsimplicity and Culinary Director of Terra Labs.
I have been a foodie and chef for as long as I can remember and this recipe was one of our guest’s all-time favourite! We have even used this recipe on our crispy cauliflower bites!!
It’s a very easy recipe to create for an upscale party or casual family dinner. The variations are infinite; Happy cooking 🙂
Maple Glazed and Wild Salmon Bites
Ingredients
- Classic Maple Glaze & Marinade
100 g 100 maple, the darker the better or any good quality honey
50 g 50 lemon juice or sumac juice or lime juice
15 g 15 gluten free tamari or soy sauce
10 g 10 raw garlic cloves
5 g 5 fresh ginger, grated or micro-planed or 1 tsp dried ginger
½ tsp chilli powder or chipotle powder for spicier fans
½ tsp cracked black pepper
½ tsp dry mustard powder
- Option for More
Dijon – 1 tbsp mustard
Spicy – ½ fresh chili ie. Cayenne or jalapeno or 1 tsp chilli flakes
Smokey – dash or 2 of liquid smoke
Directions
- Classic Maple Glaze & Marinade
- Weigh all ingredients into a blender, blend for 1 minute or immersion blender or for a more rustic sauce hand chop ingredient together.
- This recipe makes 200 ml. Use as a marinade or reduce on medium heat to desired consistency.
- Keeps for 1-2 weeks in a sealed container in the refrigerator.
- Maple Glaze Salmon Bites
- any fresh, firm Ocean Wise Fish will work, an appetizer a 3oz portion and for a main a 5oz portion
- Prepare or ask your local Fish Monger to cut your fish into bite-sized pieces about 1-2 in by 1-2 in chunks.
- You can leave whole fillet – but adjust cooking time accordingly to the thickness of your fish. I like to prepare my fish to medium – but prepare to how you like it!
- Marinate in enough marinade to coat generously. Set aside in fridge for 10 minutes or up to 2 days.
- Make sure that if you are preparing in advance that the fish is properly sealed in a Ziploc bag or container.
- Turn your broiler on to 400⁰F
- Lay the marinated salmon chunks out evenly not touching on a greased baking pan. Keep a close eye on the fish as it is small and cooks fast! 2 minutes in total.
- Spoon reduced marinade on salmon chunks before garnishing.
- Alternatively, use your BBQ; heated to 500⁰F
Notes
- If you are using your BBQ please heat up a dry cedar plank (available at many hardware and grocery stores) – and place the raw pieces on a hot covered plank for 2 minutes. Once cooked to your desired liking; toss in reduced maple glaze or brush salmon fillets with reduced sauce to glaze.
I took a walk through my garden and took a few flavourful herbs, flowers and tomatoes to add to the dish. You CAN serve this dish with any herbs or freshy additions that you might have.
When it comes to purchasing your salmon, I always recommend buying sustainable if possible! Buying sustainable fish is not only better for you but it is better for the world. If you are interested in learning about why buying sustainable fish is better, you can find out more here!
Create a dish that is custom to you and your family. I had all these beautiful edibles that I know will enhance and change every bite of the salmon. Fresh mint, basil, lemon balm, borage flowers, nasturtium leaves & blossoms every taste will sure to bring new light to West Coast flavours.
I hope you enjoy this recipe as much as I do!
Until next time!
