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MAPLE N’ PESTO WILD SALMON BRÛLÉE
 
Salmon is the most popular fish choice for many so I just have to include one here of course. This creation wins rave reviews and it’s really easy to put it together making it perfect for entertaining. You can even manage it on a week night. Really!    
  •  Main course
  • Gluten, soy-free
  • Serves 4, Oven 450F
 
INGREDIENTS:
 4, four - six oz wild Pacific salmon fillets
1 tbsp old fashioned grainy mustard
2 -3 generous tbsp pesto
1 - 2 tbsp maple syrup
1 tbsp organic cane or coconut sugar
 Sea salt and freshly ground pepper, to taste
4 cups fresh baby spinach, warmed in the oven 2-3 minutes
Lemon zest, cayenne pepper, to taste
Fresh basil, and lemon wedges, to garnish
 
DIRECTIONS:
  1. Set fillets on a baking sheet lined with parchment paper or directly onto a stoneware sheet. Cut several inch long horizontal slices into each fillet, just barely through to the skin.
  2. Spread each filet lightly with mustard, smear with pesto spooning a little into the slices.  Drizzle each fillet with a little maple syrup, sprinkle with sea salt and pepper, then top w/ a little of the sugar spreading evenly.
  3. Place the baking sheet into the hot oven and bake for 6 to10 minutes, pending on the thickness of each fillet.  Be sure to cook until just barely done with a little pinkish tinge remaining for the best taste.
  4. A very quick broil just before filets are done will create a Brulee crust. Remove from the oven, cover and keep warm; prepare the plates.
  5. Place equal amounts of spinach into the center of each plate, arrange salmon fillet over, top with lemon zest, a dash of cayenne if using and garnish with lemon and basil leaves
 TERI’S TIPS: