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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!    
To see how to make it click here for the video filmed in the Kentucky area when I was creating videos for a corporate client with a colleague and friend I adore. We are in her kitchen - her temporary kitchen that is. Her home burnt to the ground and she was in this condo while it was being rebuilt. Being there to create meals for her and her sweetheart was a pleasure, especially given her ordeal.
Enjoy this with your loved ones and do your best to tuck away a fillet for a later meal.  You'll be so happy you did.

  •  Main course
  • Less than 10 ingredients
  • Prep and Roast time - 30 minutes
  • Gluten, grain, soy-free
  • Serves 4, Oven 450F
 
INGREDIENTS:
 4, four - six oz. wild sockeye salmon fillets (plus one if you want leftovers)
1 tbsp old fashioned grainy mustard or Dijon from Maison Orphee
3 - 4 generous tbsp basil pesto
1 - 2 tbsp maple syrup
1 tbsp organic cane or coconut sugar - optional, it creates the crusty Brule yet it is still great without this
 Sea salt and freshly ground pepper, to taste
4 heaping 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 fillets are done will create a Brule 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: