Maple Salmon
Erik Waring • February 9, 2018
Maple Salmon
1 medium onion diced
1 T olive oil
1 Salmon filet
salt and pepper (to taste)
Dice onion, sauté in olive oil in the frying pan over medium heat. When tender, add salmon filet and season with salt and pepper. Cover and let steam for about 5 minutes. Remove cover and turn filet. Pour maple syrup
over the filet. As the water cooks away, baste the filet with the juices until well glazed.
Ingredients 4 cups blueberries, plus more for serving (I used Strawberries and it was delicious) 1/4 cup granulated maple sugar Juice and zest of 1 lemon 3 cups heavy cream 1 (14-oz.) can sweetened condensed milk Instructions In a food processor or blender, puree blueberries then transfer to a medium saucepan. Working over medium heat, add Maple sugar, lemon juice and zest. Bring mixture to a boil then reduce heat. Simmer until slightly reduced, about 15 minutes. Transfer to a bowl and place in refrigerator to chill, 1 to 2 hours. In a larger bowl using a hand mixer, or in the bowl of a stand mixer fitted with the whisk attachment, beat heavy cream until stiff peaks form. Fold in the sweetened condensed milk until fully combined, then fold in the chilled blueberry puree. Transfer to 9"x 5" loaf pan and freeze until firm, about 5 hours. Serve with fresh Blueberries (optional)
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