Salmone e Pere for the Holiday

 

Salmon in Maple Syrup for the holidays

Salmon: 4 pieces wild caught salmon about 1-inch-thick Drizzle of extra virgin olive oil 2 tablespoons maple syrup 1 teaspoon mustard 3-4 marjoram or sage leaves, minced Salt and black pepper ½ cup vegetable broth

Pears: 2 slightly ripe pears, sliced in ½ lengthwise, skin on  2 tablespoons unsalted butter 4 tablespoons maple syrup

 The salmon:

1.     Mix 2 tablespoons of maple syrup with a heaping teaspoon of mustard and minced marjoram or sage leaves. Brush the salmon with the maple sauce and season.

2.     Add a drizzle of extra virgin olive oil to a large frying pan. Cook the salmon in a frying pan skin side down until golden. Turn the salmon once and cook the other side to golden leaving the center slightly pink.

3.     Moisten the salmon with the vegetable broth, cover the pan with a lid and cook for about 2 minutes.

The pears:

1.     Slice the pears in half and remove the core. Keep in halves or slice into thick slices using a sharp knife.

2.     To a skillet, add the butter and maple syrup. Allow it to melt over medium heat. Add the pear slices.

3.     Let the mixture bubble in the pan and cook the pears until they turn slightly golden as the syrup reduces. Turn the pears over with tongs halfway once to cook the other side for 1-2 minutes. Once the pears are slightly golden, remove from the heat.

4.     Serve each salmon with a half or few slices of pear and drizzle any leftover maple syrup.

 

Salmon glazed with maple syrup is a delicious and original second course, with a taste that is a little sweet and a little salty at the same time. An amazingly simple recipe that should not be missing from your table for a holiday!