Maple Harissa Salmon

This delectable salmon paired with broccolini and mashed potatoes is a perfect date night dish for any occasion!

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Maple Harissa Salmon

Yield 4

Author Kirsten Deneka

Prep time

15 Min

Cook time

45 Min

Total time

1 Hour

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Ingredients

For salmon:

• 4 salmon fillets
• 1/4 cup maple syrup
• 2 tablespoons harissa paste
• 1 garlic clove grated
• Salt

Creamy Mashed Potatoes:

• 8 medium Yukon gold potatoes
• 3/4 cup table cream
• 1/2 cup milk
• 1/2 cup butter + more (optional)
• 1/2 cup marscapone cheese
• 2 tbsp greek yogurt
• Salt, pepper & garlic powder to taste

Charred Broccolini:

• 1 package of broccolini
• Olive oil
• Salt to taste

Buerre Blanc:

• 1 tbsp butter + 8 tbsp butter
• 1/2 cup diced shallot
• 3 tbsp white wine vinegar
• 2 tbsp dry white wine
• 1/3 cup heavy cream
• Salt to taste

Instructions

For mashed potatoes:

1. Peel and chop potatoes into quarters. Boil potatoes in salted water until fork tender about 15 minutes.
2. Mash potatoes (I used a ricer) and heat up milk, cream and butter in a measuring cup.
3. Pour mixture into potatoes until desired consistency. Mashed potatoes are all about adjusting so if you need to add more butter or liquid, trust yourself!
4. Add the marscapone and seasonings and stir to combine.

For Broccolini:

1. For the broccolini, blanch in boiling salted water for 2-3 minutes.
2. Heat up a cast iron pan to medium high heat and toss broccolini with olive oil and a pinch of salt.
3. Place broccolini in pan and press down with a pan lid. Allow the broccolini to develop a char and flip to colour both sides.

For the salmon:

1. Salt the salmon and mix the marinade ingredients together. Brush the salmon with the marinade.
2. Broil the salmon for 3 minutes, remove from oven and brush with marinade once more.
3. Return salmon under broiler for another 3 minutes and serve warm.

For the Buerre Blanc:

1. Heat 1 tbsp of butter in medium pot on medium heat and add diced shallots. Cook for 1 minute.
2. Add vinegar and wine and reduce by half for about 5 minutes.
3. Add cream and bring to a simmer. (Don’t freak out if the cream curdles!)
4. Take off heat and add small pieces of butter, a few tbsp at a time and whisk vigorously until a thick sauce forms.

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Date, Salmon, Seafood

Dinner

French

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