If you like salmon you will love Wade Murphy's recipe for maple glazed salmon with roasted pears and green beans, baby spinach and scallions.
- 4 pieces salmon fillet about 150g each
- 120mls Maple Syrup
- 60mls orange juice
- 1 tsp Dijon mustard
- 70mls low salt soy sauce
- 1/2 tsp cayenne pepper
- 2 pears, quartered and cored
- 220g green beans, pre-cooked and cooled
- 2 tbsp rapeseed oil
- 2 scallions, sliced thinly
- 1 tbsp cider vinegar
- 1/2 tsp Worcestershire sauce
- 1 clove garlic, crushed
- 150g baby spinach, washed
- Juice of half a lemon
- Salt and pepper
- Pre-heat over to 200 degrees C, gas mark six.
- In a bowl, whisk together the maple, mustard, soy sauce, orange juice, cayenne, Worcestershire sauce, garlic, vinegar and pepper. Place the salmon flesh side down in the marinade. Let sit for 15 minutes.
- On a baking tray, combine the green beans, pears, rapeseed oil, salt and pepper. Toss well to evenly coat. Place in the over and roast for 15 minutes. Remove and keep at room temperature, you want this warm but not oven hot.
- Remove the salmon from the maple sauce and place on a baking tray. Transfer to the oven and roast for 10-15 minutes, or until the salmon has reached your desired temperature. I like my salmon slightly pink but if you prefer it more cooked then leave it in for longer.
- Meanwhile, pour the remaining maple sauce into a small saucepan and bring to a boil over high heat. Cook for 3-5 minutes or until the sauce has reduced into a glaze. Take the roasted pears and green beans and add them to the baby spinach and scallions. Toss together and season with lemon juice, salt and pepper. Place in the serving dish.
- Place the salmon fillets on top and drizzle with the reduced glaze. Ideally serve this with some mash or even just simple boiled rice, or as is, even better.