Smoked maple salmon

By Chef Bill Alexander
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  • 90 grams sweet potato, mashed
  • 120 grams salmon
  • 45 grams smoked maple syrup
  • 1/2 teaspoon bison Pemmican powder
  • 40 grams smoked Pemmican butter
  • 60 grams Tokyo turnip or alternate side veg
  • 20 grams Saskatoon berry jam (Optional)


  1. Boil sweet potatoes and red potatoes separately and then combine and mash. Add salt pepper to taste w/ butter & brown sugar if you like them sweet.
  2. Cure Salmon in smoked maple syrup brine for 12 hours before cooking. Pan sear Salmon to desired doneness and finish by glazing the salmon with smoked maple syrup and dust with bison pemmican.
  3. Lightly blanch carrots or turnips or side veg prior to roasting them in a pan or grill. Once in pan, add in honey and toss lightly until caramelized. Finish with pemmican butter.
  4. Plate by putting potatoes down on plate first and top with seared salmon and the veg around the plate for desired presentation.


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