Maple-Dijon cured Wild BC Sockeye Salmon with Grilled Asparagus

Recipe collaboration with Aramé

Ingredients:

• 1 lb Wild BC Sockeye Salmon fillet, skin-on

• 1/4 cup kosher salt

• 1/4 cup granulated sugar

• 2 tablespoons pure maple syrup

• 2 tablespoons Dijon mustard

• Zest of 1 lemon

• Freshly ground black pepper

GRILLED ASPARAGUS

• fresh asparagus spears

• 2 tablespoons olive oil

• Salt and freshly ground black pepper

• Optional: lemon juice

Method:

1. PREPARE ASPARAGUS AND CURE THE SALMON

   In a small bowl, mix the kosher salt and granulated sugar until well combined. Place the salmon fillet skin-side down on a large piece of plastic wrap. Sprinkle the salt and sugar mixture evenly over the flesh side of the salmon, ensuring it is fully coated. Wrap the salmon tightly in the plastic wrap and refrigerate for 30 minutes.

   Unwrap the cured salmon and rinse under cold water to remove the excess salt and sugar. Pat dry with paper towels. Preheat your grill to medium-high heat. Wash and trim the asparagus spears.

2. PREPARE THE MAPLE-DIJON GLAZE

   Preheat your oven to 375°F. In another bowl, whisk together the maple syrup, Dijon mustard, and lemon zest until smooth. Season with freshly ground black pepper to taste.

3. GLAZE AND BAKE YOUR SALMON

   Place the cured salmon fillet, skin-side down, on a baking sheet lined with parchment paper. Brush the glaze evenly over the top of the salmon. Bake for 10-12 minutes, or until it flakes easily with a fork and reaches an internal temperature of 145°F.

4. GRILL THE ASPARAGUS

   Meanwhile, in a another bowl, toss the asparagus with olive oil, salt, and pepper. Arrange on the preheated grill grates, making sure they are not touching each other. Grill for 3-5 minutes per side turning with tongs until tender-crisp and slightly charred.

5. PLATE AND SERVE

   Plate asparagus straightway, placing the salmon on top. Drizzle with a squeeze of lemon juice for extra flavour. Serve with a side of Classic Rice (recipe below).

• CLASSIC RICE & FRESH TOMATO RECIPE

  1/4 cup wild rice (pre-blanched for 10 minutes)

  3/4 cup long-grain white rice

  1 1/2 cups vegetable broth (or Chicken)

  1 tablespoon olive oil

  1/2 small onion, diced

  1 clove garlic, minced

  1/2 cup chopped fresh herbs (a mix of parsley, thyme, and chives works well)

  1/2 cup diced fresh tomato (seeded if desired, for a less watery rice)

  Salt and freshly ground black pepper, to taste

  Instructions:

  In a medium saucepan, heat olive oil over medium heat. Add the diced onion and cook until softened and translucent, about 3 minutes.

  Add the minced garlic and cook for an additional minute, stirring constantly, until fragrant.

  Stir in the rinsed wild rice and white rice. Cook for another minute, allowing the rice to toast slightly.

  Pour in the chicken or vegetable broth. Season with salt and pepper to taste. Bring to a simmer, then reduce heat to low, cover the pan with a tight-fitting lid, and simmer for 18 minutes (until the rice is cooked through and all the liquid is absorbed.

  While the rice simmers, in a separate bowl, toss the diced tomatoes with a pinch of salt. Let them sit for 5 minutes to release any excess juices. Drain any accumulated liquid before adding the tomatoes to the rice.

  Once rice is cooked, remove the pan from heat and let it sit covered for 5 minutes to allow the rice to steam further and fluff up.

  Before serving, fluff the rice with a fork and stir in the chopped fresh herbs and the diced tomatoes. Taste and adjust seasonings with additional salt and pepper if needed.

This project is supported by the BC Government’s Buy BC Partnership Program; delivered by MNP LLP with funding from the Government of British Columbia.