2019 KEEN HOME COOK FINALIST: SUZANNE ANDEREGG

Grilled Salmon with Maple Mustard Glaze, served with Roasted Barley & Wild Rice Pilaf with Mushrooms & Purple Sprouting Broccoli & Samphire with Clementine

"I chose grilled salmon with maple mustard glaze because the glaze only enhances the flavour of perfectly grilled salmon. The maple and mustard flavours also make a very 'moreish' combination.

 

I chose roasted barley and wild rice pilaf with mushrooms to go alongside the salmon because the rich earthiness of flavours balances the salmon nicely. The pilaf also combines some nice textures with the crunchiness of the wild rice, creamy barley and soft mushrooms.

 

I chose Purple sprouting broccoli and samphire with clementine to add some wintery seasonal vegetables and flavours to the meal. The sweetness of the clementine goes very well with the salty samphire and the purple sprouting broccoli is perfect for bringing together the two with a bit of crunch."

Ingredients

  • 2 fresh salmon fillets

  • Extra virgin olive oil

Maple mustard glaze:

  • 2 tbsp maple syrup

  • 2 tbsp Dijon mustard

  • 2 tsp cider vinegar

  • 1 tsp Worcester sauce

  • 1 garlic clove, crushed

  • 1 tbsp freshly grated ginger

Roasted barley and wild rice pilaf with mushrooms:

  • 1 tbsp olive oil

  • 1 shallot

  • 50g pearl barley

  • 70g wild or chestnut mushrooms, sliced

  • 440ml stock

  • 50g wild rice

Purple sprouting broccoli and samphire with clementine:

  • 500g purple sprouting broccoli

  • zest and juice of 1 clementine

  • 90g samphire

  • salt to taste

  • 15ml tbsp extra-virgin olive oil

Method

Grilled salmon with maple mustard glaze:

1. To make the glaze, place the ingredients in a small bowl and whisk together.


2. Preheat a grill to 200˚C. Line a baking tray or dish with foil and grease an area of it, approximately the size of the salmon fillets, with a little olive oil. Place the salmon, skin side down, on the greased foil and drizzle a little oil on top. 


3. Grill the salmon until it is slightly opaque and milky looking, approximately 10-15 min. Pour over the glaze and serve at once.

Roasted barley and wild rice pilaf with mushrooms:


1.Heat the oil in a saucepan on med heat. Add the barley and stir for 10min until brown and fragrant. Add the shallots and cook for 2 minutes. Add the mushrooms and cook until wilted, 2-3 minutes.


2. Add the wild rice and stock and bring to a boil. Reduce the heat to a simmer, cover and cook for 40-45min.

Purple sprouting broccoli and samphire with clementine:


1. Put a saucepan with a little water on to boil for the sprouting broccoli whilst trimming any woody ends from the broccoli.


2. Cook for about 2 minutes, until the broccoli is just tender, but still with some crunch to it. Drain the broccoli and place in a hot but dry frying pan. Add the samphire, oil, orange zest and juice and toss gently but thoroughly before transferring to a plate or bowl.

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