Gorgeous fresh maple glazed salmon with chiffonade of Maple glazed bacon with sautéd shallots and portobello mushrooms……bursting with flavour

Sautéd Portabella with Shallots

The Recipe!

Ingredients :

  • 1 lb of salmon
  • 4 large portabello mushrooms
  • 3 large shallots (chopped =2 1/2 cups)
  • 5 strips of bacon
  • Maple syrup
  • 1 bottle of favorite beer
  • salt and pepper
  • Butter / Olive oil
Sautéd Salmon!

La Methode!
Hint for recipe: Use a non-stick pan like a French steel mineral or blue steel pan by DeBuyer.

Cook bacon until crispy and reserve fat.

Chop onions and mushrooms and sauté with the bacon fat, 1 tablespoon of butter, one of olive oil util tender. Put aside and keep warm.

Place cooked bacon sliced into a chiffonade (thin slices)into same pan, add 1 tablespoon of butter and 1/4 cup of maple syrup. Heat and stir for just 2 minutes until the bacon is nicely coated. Place aside and keep warm.

Dust salmon with smoked paprika, place in the same pan with 2 tablespoons of butter, 2 of olive oil flesh side down. cook on medium flame until browned – about 3 minutes. Flip, coat with maple syrup (about 1/2 cup) and finish cooking for another 3 min, or until fish flakes. Place fish on a platter and keep warm.

Pour 1/4 of a beer into same pane and deglaze pan, scraping off the bits in the pan as you stir the contents over a medium heat. Reduce until slightly thickened.

Time to assemble! Place fish on a nice platter and surround with sautéd mushroom and shallots. Place deglazed sauce on the salmon and top with bacon.

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