Maple-Cured British Columbia Coho Salmon

For a true taste of British Columbia at home, try this maple-cured salmon recipe
Maple-Cured British Columbia Coho Salmon

Vicki Arkoff

A favorite with passengers on the Rocky Mountaineer is a sweet and smoky salmon recipe that uses Canadian maple sugar during the curing process. Chefs Jean Pierre Guerin and Frédéric Couton share this salmon recipe and much more in the cookbook “Eat Play Love: Regionally Inspired Cuisine by Rocky Mountaineer.”

4
Servings
665
Calories Per Serving
Deliver Ingredients

Notes

Red cedar jelly should be available in most fine food stores.

Ingredients

For the salmon

  • 32 Ounces Coho salmon fillets
  • 3/4 Cups maple sugar chunks
  • 2 Tablespoons sea salt, coarse
  • 2 Tablespoons extra virgin olive oil

For the red cedar emulsion

  • 1 Tablespoon Dijon mustard
  • 2 Tablespoons xérès vinegar
  • 3 Tablespoons extra virgin olive oil
  • 1/4 Cup red cedar jelly
  • Salt and pepper, to taste

Directions

For the salmon

Portion salmon into 8 equal pieces (2 per person).
Crush the maple sugar and mix in with the salt.
Coat the salmon fillets with the mixture and let cure for up to 4 hours.
Remove salmon fillets from the cure, discarding the excess salt and sugar.
Place fillets on an olive oil-greased baking sheet and cook at 475°F for up to 10 minutes, until salmon juices start to caramelize.
Remove from heat.

For the red cedar emulsion

Mix the mustard with vinegar, salt, and pepper.
Transfer to a high-speed blender, add in the olive oil and red cedar jelly, and blend on a medium to high speed.
Check the seasoning and use immediately.
Place the cooked salmon fillets in the center of the plate. Drizzle with red cedar emulsion.
Serve with fresh seasonal vegetables, market wild mushrooms, and your favorite rice or potato dish.

Nutritional Facts

Total Fat
36g
51%
Sugar
10g
11%
Saturated Fat
22g
92%
Cholesterol
130mg
43%
Carbohydrate, by difference
36g
28%
Protein
54g
100%
Vitamin A, RAE
75µg
11%
Vitamin B-12
20µg
100%
Vitamin B-6
1mg
77%
Vitamin K (phylloquinone)
5µg
6%
Calcium, Ca
26mg
3%
Choline, total
1mg
0%
Fiber, total dietary
5g
20%
Folate, total
169µg
42%
Iron, Fe
13mg
72%
Magnesium, Mg
95mg
30%
Niacin
21mg
100%
Pantothenic acid
3mg
60%
Phosphorus, P
671mg
96%
Riboflavin
1mg
91%
Selenium, Se
62µg
100%
Sodium, Na
342mg
23%
Thiamin
1mg
91%
Water
172g
6%
Zinc, Zn
2mg
25%