Maple-Glazed Salmon with Roasted Root Vegetables – A Canadian Comfort

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Maple glazed salmon and roasted root vegetables - Canadian peas

This recipe was passed down to me from my grandmothers (both Canadian!) and has been a staple in my kitchen for years. It's down-to-earth, real and utterly divine. The sweetness of the maple syrup perfectly balances the rustic roots and salmon. It has the taste and smell of melted paprika. This dish embodies the mood of a Canadian autumn day.

Excerpt from the story: This dish dates back to the early 20th century and evolved from a simple fish and vegetable soup. Adding Canadian favorite maple syrup makes it even more special. I remember trying to recreate this at my grandmother's house. The smoke from the charcoal grill added to the flavor.

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• Salmon fillets (6-8 oz each): It feels natural, but anything is possible.
• Olive oil (2 tablespoons): Regular olive oil is fine, but be sure to use high quality olive oil.
• Maple Syrup (1/2 cup): Made with the color and taste of real maple syrup. (Essential for taste!)
• Dijon mustard (1 teaspoon): Adds great flavor.
• Paprika (1 teaspoon): To inspire you, of course!
• Red potatoes (1 pound): cube.
• Carrots (1 pound): cube.
• Onion (1 medium): ax.
• Garlic (3 cloves): ax.
• Fresh thyme (2 bottles): feel
• Salt and pepper: taste
• paprika: (He stands up proudly) - Don't be shy!
• Cranberry Sauce (1/4 cup): This is optional but adds great flavor.

passed

1. Preheat the oven. 200°C (400°F).
2. Prepare the roots. Peel the potatoes and carrots and cut them into approximately 1-inch cubes.
3. Roasted aroma: Heat the olive oil in a large ovenproof pan or pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and saute for another minute until fragrant.
4. Add the tubers. Add potatoes and carrots. Add a little olive oil and season with salt and pepper. Use them all at once.
5. Add the salmon. Put the salmon fillets on top of the vegetables. Garnish with maple syrup, Dijon mustard and paprika. Sprinkle generously with paprika.
6. Cook: Bake in the preheated oven for 12-15 minutes or until the salmon is cooked, flakes easily with a fork and the vegetables are cooked.
7. Completed on time: Remove from the oven and garnish with fresh thyme sprigs.
8. Offer: Serve immediately with plenty of roasted vegetables. It's even better if you add a tablespoon of cranberry sauce.

Colbey's cooking tips and tricks

Do not overcook the salmon. Salmon tastes best when slightly moist, so be careful when cooking it. A quick press with a fork indicates doneness.

Salary Required: If you don't have Dijon mustard, you can also add a little honey. For a brighter taste, add a teaspoon of apple cider vinegar. The sweetness is balanced. If you don't have enough thyme, add rosemary.

Add spices. A little smoked paprika adds depth to the taste. Try other spices too! But don't underestimate the power of paprika. Green peppers are a Canadian staple for a reason.

Enjoy comforting and delicious traditional Canadian dishes. Tell me what you think.