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Maple barbecued salmon and swiss chard
Chef Annegret Henninger dropped by The Social to pair some of her favourite dishes with delicious local wines from Jackson-Triggs, just in time for Canada Day.
This sweet salmon dish is complemented well with Jackson-Triggs Sauvignon Blanc. This dry wine goes great with cooked green vegetables. A nice char flavour from the grill also pairs great with this wine. Also, Sauvignon Blanc is salmon's BFF.
SERVES
4
Ingredients
For the swiss chard:
- 1 head of swiss chard cut into strips 2 centimeters thick
- 1/2 a medium sized shallot finely chopped
- 1 tablespoon finely chopped yellow onion.
- 1 head garlic, minced
- 2 tablespoons olive oil
- Pinch salt and pinch pepper
- 1 tablespoon lemon juice
For the salmon glaze:
- 2 tablespoons maple syrup
- 2 tablespoons lemon juice
- 1/2 teaspoon soy sauce
- 1 teaspoon Dijon Mustard
- 2 teaspoons whole-grain mustard
- 1 tablespoon vegetable or canola oil
For the salmon kabobs:
- 1 100 gram skinless salmon fillet cut into 4 centimeter pieces
- 40 centimeter metal skewers or wooden skewers soaked in water overnight
- Salt and pepper to season
- 3 – 4 lemons cut into thin slices
Directions
For the swiss chard:
- Heat a large pan or wok on medium heat.
- Add olive oil, onions, shallots and salt and pepper and let sweat until translucent.
- Add garlic and let cook for 1 minute and set wok aside.
- Bring a large pot of water to boil.
- Blanch swiss chard for two minutes and drain. Rinse with cold water.
- These steps can done ahead of time and be left aside until the Salmon goes on the barbecue: at this point heat the large pan or wok, and add the swiss chard and heat while stirring until the contents of the pan are hot. Arrange contents of pan into a large serving dish.
For the salmon glaze and kabobs:
- Turn barbecue on to high.
- Fold lemon slices in half and thread with the salmon onto skewers so that a piece of lemon separates each piece of salmon. Season with salt and pepper.
- Whisk all the glaze ingredients together. Brush salmon with immediately before putting on the barbecue.
- Barbecue the kabobs one to two minutes on each side, while re-applying glaze before flipping them. And once again after flipping them.
- Lay skewers on the bed of swiss chard and serve immediately.
- Garnish with leftover lemon slices.
