Bc Maple Glazed Salmon Recipe

Season and vacuum-seal

Pat salmon fillets dry with paper towel. Season both sides lightly with 2 tsp kosher salt and 1 tsp black pepper. Add 1/2 tbs olive oil and 1/2 tbs melted butter to each fillet (or divide across fillets) and a little lemon zest. Place each fillet skin-side down in its own sous vide bag or a shared bag separated by parchment. Remove air using a vacuum sealer or the water-displacement method with a zip-top bag.

Sous vide cook

Preheat sous vide circulator to 50.5°C (123°F) for a moist, tender medium-rare texture (adjust 48°C–52°C for rarer/medium). Submerge sealed salmon in the water bath and cook for 35–45 minutes. Salmon can hold up to 1 hour without loss of quality.

Finish in pan

When salmon is nearly done, heat 1/2 tbs olive oil and 1 tbs butter in a nonstick or cast-iron skillet over medium-high heat until shimmering. Remove salmon from bags, pat skin dry thoroughly. Sear skin-side down 45–60 seconds to crisp the skin, then flip and quickly brush top with maple glaze (see Maple Glaze section) and warm 10–15 seconds to set the glaze. Remove from pan and rest briefly on a wire rack.

Make glaze

Combine 1 tbs maple syrup, 1 tbs soy sauce, 1 tsp Dijon, 1 tsp rice vinegar, 1 tsp minced garlic, 1 tsp minced shallot and 1/4 tsp black pepper in a small saucepan. Heat over medium-low and simmer gently 2–3 minutes until slightly reduced and glossy. Do not boil vigorously — you want a syrupy consistency. Taste and adjust: more maple for sweetness, more soy for saltiness.

Finish glaze for brushing

If the glaze becomes too thin, simmer an extra minute to thicken. Keep warm and brush over salmon during the pan-sear finish. Reserve 1 tsp maple syrup for optional finishing brush just before serving.

Cook potatoes

Place peeled and cut potatoes in a pot and cover with cold water by 1 inch. Add a pinch of salt and bring to a boil over high heat. Reduce to a simmer and cook until potatoes are fork-tender, about 12–15 minutes depending on piece size.

Warm dairy and mash

While potatoes cook, warm 3 tbs milk, 2 tbs heavy cream and 3 tbs butter in a small saucepan until butter melts (do not boil). Drain potatoes well and return to the pot over low heat for 30 seconds to dry. Mash potatoes with a potato masher or ricer, then gradually stir in warmed milk-cream-butter mixture until smooth and creamy. Season with 1 tsp salt and 1/2 tsp black pepper. Fold in 1 tbs chopped chives if using. Keep warm until plating.

Prep and char

Heat a large skillet or grill pan over high heat until very hot. Toss trimmed broccolini with 2 tbs olive oil, 1 thinly sliced garlic clove, 1/2 tsp salt and 1/4 tsp red pepper flakes (optional). Add broccolini in a single layer and let char undisturbed for 2–3 minutes until dark brown spots appear. Toss or flip and continue to cook 2–3 minutes until crisp-tender and bright green.

Finish with lemon

Remove from heat, squeeze 1 tsp fresh lemon juice over broccolini and adjust seasoning to taste. Transfer to a serving dish and keep warm.

Assemble plates by spooning a generous portion of mashed potatoes down the center or to one side. Place a sous vide salmon fillet on top or beside the potatoes with the crisped skin facing up. Arrange charred broccolini alongside.

Lightly brush the salmon with the reserved maple glaze or 1 tsp extra maple syrup for shine. Garnish with microgreens or chopped parsley and a lemon wedge. Serve immediately.