Saumon Poelle Recipe
Pan Seared Salmon topped with Maple Bourbon glaze on a bed of Lobster fried rice.
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Ingredients
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Salmon
Maple Bourbon Glaze
Lobster Fried Rice
Method
Maple Bourbon Glaze
- 1
Prepare the Glaze
In a small saucepan over medium heat, combine maple syrup, bourbon, soy sauce, minced garlic, and grated ginger. Bring to a simmer and cook for about 10 minutes until slightly thickened. Remove from heat and set aside.
Lobster Fried Rice
- 2
Make the Fried Rice
In a large skillet or wok, heat sesame oil over medium-high heat. Add the green onions and sauté for 1-2 minutes. Push to the side and pour in the beaten eggs, scrambling until cooked. Add the cooked rice, lobster meat, peas, and soy sauce. Stir-fry for about 5-7 minutes until everything is heated through. Season with salt and pepper to taste.
Salmon
- 3
Cook the Salmon
Heat olive oil in a skillet over medium-high heat. Season the salmon fillets with salt and black pepper. Place the salmon skin-side down in the skillet and cook for about 4-5 minutes. Flip the salmon and cook for another 3-4 minutes until cooked through. Brush the maple bourbon glaze over the salmon in the last minute of cooking.
Plating
- 4
Serve
On a plate, place a generous serving of the lobster fried rice, topped with a pan-seared salmon fillet. Drizzle additional maple bourbon glaze over the top if desired.
