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GUINNESS MAPLE GLAZED SALMON
1/2 cup Guinness
1/4 cup maple syrup
2 tbsp Bragg seasoning (or soya sauce)
1 tsp Dijon mustard (Captain says it HAS to be Maille)
sea salt and pepper
salmon filet – about 400 g – skin removed
Season filet liberally on both sides with salt and pepper
and set aside while you make the sauce.
Simmer the Guinness, maple syrup, mustard and Bragg
in a small saucepan until it becomes syrupy.
Let the syrup cool in refrigerator while you heat your grill.
When ready to cook, place salmon on very hot grill
and brush with sauce.
Continue to flip and brush with sauce until salmon flesh begins to flake
and is barely darker pink at its thickest part.
It will continue to cook a bit when you remove to your plate so don’t over do it.
It you have been using a grill pan, pour the remaining sauce in the pan
scraping the caramelized bits.
Spoon sauce over salmon and enjoy with my delicious