Saumon glacé au sirop d’érable et à la moutarde de Dijon

Ingrédients

• 2 tablespoons Dijon mustard
• 2 tablespoons pure maple syrup
• 1 tablespoon tamari (or soy sauce)
• 1/2 teaspoon grated or finely chopped garlic
• 1/4-1/2 teaspoon cayenne pepper (to taste)
• 4 6-ounce salmon fillets (skin-on (1 1/2 pounds))
• Salt and freshly ground black pepper
• 1 tablespoon neutral oil (such as avocado, grapeseed or canola)
• 1 tablespoon chopped fresh cilantro (or green onion)

Préparation

1. 1

   --- Mix the glaze ---

2. 2

   Whisk the Dijon, maple syrup, tamari, garlic and cayenne pepper in a bowl until the glaze is smooth and blended.

3. 3

   --- Cook the salmon ---

4. 4

   Preheat the oven to 450F (230C).

5. 5

   Pat the fillets dry on both sides with paper towels. This step ensures that the fish doesn't stick to the pan, and helps achieve a crisp surface.

6. 6

   Sprinkle the flesh side of the salmon with salt and pepper to taste.

7. 7

   Place a large (10-12-inch diameter) ovenproof nonstick or cast iron pan over medium-high heat. Preheat for about 2 minutes, until a teaspoon of water sizzles and immediately evaporates — you want the pan to be very hot to sear the fish quickly.

8. 8

   Pour in the oil and swirl the pan to coat it evenly. Add the fillets to the pan, skin-side up. Press down firmly with a spatula to maximize contact with the hot pan. Cook 5 minutes, or until the flesh is lightly golden. Carefully slide a spatula under each fillet and flip them over so they're flesh side up. Remove the pan from the heat.

9. 9

   Spread the glaze evenly over the top of the salmon. Transfer the pan to the oven. Bake 5-7 minutes, until the glaze is set (it will look slightly caramelized) and the salmon flakes easily with a fork.

10. 10

    If you don't prefer to eat the skin, slide a spatula in between the flesh and the skin — it should easily separate. Arrange the salmon on a serving dish. Sprinkle the cilantro or green onion over the glazed salmon and serve.