Salmon with a Clarks Maple Syrup Barbecue Sauce

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Salmon with Clarks Maple Syrup Barbecue SauceA Canadian take on honey glazing, this summer maple glaze your food – perfect for marinating chicken before you pop on the barbie and even this succulent salmon dish.

Serves 4

What You’ll Need:

  • 60ml balsamic vinegar
  • 60ml freshly squeezed orange juice
  • 2 tablespoons maple syrup
  • Pinch of dried chilli flakes
  • 1 sprig thyme
  • 2 tablespoons olive oil
  • 4 salmon fillets, skin on
  • 25g unsalted butter

To serve

  • Mixed salad leaves
  • 1 orange, cut into segments
  • 3 tablespoons olive oil
  • 1 tablespoons lemon juice
  • Pinch of sea salt
  • Clarks Maple Syrup to taste

What To Do:

  • Place the vinegar, orange juice, maple syrup, thyme and chilli in a small saucepan and simmer until thick and syrupy. Remove from the heat until the salmon is ready to serve.
  • Season the salmon fillets. Cook on the barbecue, skin side up for about 5 minutes without moving.
  • Flip the fish skin side down and cook for about 3 minutes until the skin is crisp. Keep warm.
  • Remove the sprig of thyme from the sauce. Bring the sauce back to a simmer and beat in the butter.
  • Make a dressing by combining 1 tablespoon lemon juice, 3 tablespoons olive oil, a pinch of sea salt and a squirt of maple syrup. Dress the salad leaves.
  • Coat the salmon with the sauce and serve on a bed of salad leaves and orange segments.

www.clarksmaplesyrup.co.uk

 

 

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