I imagine most people would expect me to have chosen Poutine for the Canadian GP – and if I’m honest I was very tempted by this. However I was cooking this after a weekend of quite heavy carb-eating (not that there’s anything wrong with that, in fact I thoroughly enjoyed it) so wasn’t feeling up to a plate full of chips. Doing a brief bit of research I realised that as well as the obvious delicacy – maple syrup – Canada is also well-known for salmon. A brief look over an Asian-Canadian fusion dish of salmon marinaded in maple syrup, I decided that a. it sounded delicious and b. I had to try it.
The recipe was quite basic, once I had the key ingredients I more or less made it up as I went along. I decided to serve it with a veggie-rich udon noodle stir-fry, which was colourful and delicious, and helped the beautiful delicate flavours of the salmon and maple syrup shine through. Through in some Korean chilli flakes (gochugaru) and sesame seeds, and honestly what more do you need?
I will admit this is potentially more of a ‘tribute’ to Canadian food, rather than an attempt at making the local dish. That being said it was a delicious tribute and definitely one I’d make again. Onto the recipe (serves 2):
- 2x boneless salmon fillets
- 2-3tbsp maple syrup
- chilli flakes
- sesame seeds
- your preferred type of noodles (I chose udon)
- red cabbage
- Preheat the oven to 200 degrees celsius.
- Cover the salmon with maple syrup, sesame seeds, and chilli flakes (to taste) and leave in the fridge to marinade.
- Cook the noodles according to packet instructions. Thinly slice the vegetables.
- Put the salmon in the oven for 15 minutes.
- Heat a large frying pan or wok on a medium high heat, add some sesame oil and throw in your vegetables. Once these have cooked for a few minutes, add the pre-cooked noodles and mix well.
- Serve the two together and enjoy!