Lemon Confit salmon with maple sirup
Salmon can be quite bland if it’s overcooked or not seasoned enough. This recipe doctors the taste and remedies that situation!
INGREDIENTS
- 200z (600g) of salmon filet cut in 3/4 ” and without skin (it is easy to remove)
- 3 tablespoons (45ml) of balsamic vinegar
- 3 tablespoons (45ml) of Le Grand’s Lemon Confit Sauce
- 3 tablespoons (45ml) of maple sirup
- A handfull of fresly chopped chives
PREPARATION
- Mix the vinegar, Le Grand lemon confit and maple syrup to create the marinade
- Marinate the fish for 1/2 hour or more
- Cook on very low heat for about 15 minutes
- Add the chives and serve
