2 salmon fillets (5-6 oz. each);
2 tbsp. extra virgin olive oil;
2-3 tablespoons maple syrup;
1/4 tsp. chopped fresh ginger;
1 garlic clove, sliced;
1/2 small onion, thinly sliced;
1 tsp. balsamic vinegar;
1/4 lime; salt and pepper to taste. For the salad: 1/2 small yellow zucchini, shredded;
12 grape tomatoes, halved;
2 handfuls of spring mix salad;
1 red pepper, sliced;
1 tbsp. extra virgin olive oil;
1/2 lime; salt and pepper to taste.
Recipe: Heat the olive oil in a cast iron pan and saute the garlic, onion and ginger for 2 minutes. Sprinkle the salmon with sea salt and pepper and add them to the pan. Sear them on both sides. Add the maple syrup, balsamic vinegar and the juice from the lime. Cover the pan with a lid. Cook for 3 minutes, then remove the lid and turn the salmon on the other side. Add 1/2 ounce of water and cover the skillet again. Cook for 5 minutes more, or until the salmon fillets are cooked to your taste. Remove the pan from heat and let the salmon stand covered for at least 5 minutes, until cool enough to be served over a salad. In the meantime, toss all the ingredients for the salad together in a mixing bowl and serve in two dinner plates. Top each salad with a piece of maple-glazed salmon and drizzle with some of the remaining juices from the pan.
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.