Happy Canada Day friends! I love making flag foods but Canada’s flag isn’t the easiest to render in food. I wish I was a little more adept at it. I’ve been wanting to make Canada Day jello, much like this American flag jello I made a couple of years back, but maple leaves are hella hard to create in food (I really should just buy a maple leaf cookie cutter). I’ve done my share of strawberry shortcakes, pavlovas, and the such, but this year I thought I’d bring a savory swing to things.
I had to get Mike to show me how to cut out the maple leaf. He used a piece of shrimp cake and I was throughly impressed by his retention of how many points the Canadian flag has (11, in case you’re wondering). I was also impressed because he made a slightly modified version for me that would be more achievable with the flakiness of salmon.
Feeling so fresh and patriotic this year!
Cedar Maple Rye Salmon Recipe
- 1/2 cup maple syrup
- 1/4 cup pomegranate juice
- 1/4 cup rye
- 2 tablespoons soy sauce
- 1 lb salmon filets
- salt and freshly ground pepper
- cedar papers + twine
In a sauce pan, bring maple, juice, rye, and soy to a boil until thickened and syrupy. Let cool.
Lay out the salmon in a single layer in a deep dish, pour on some of the glaze, reserving some to serve. Let marinate for 1 hour.
When ready to cook, preheat the oven to 400°F. Completely soak the cedar paper in a a shallow pan of water for at least 10 minutes.
Shake off excess glaze from the salmon and place in the center of a sheet of cedar. Fold the cedar over the top and tie into a packet. Repeat until all pieces are wrapped.
Arrange the packets in a layer on a roasting pan roast for 8 to 12 minutes, depending on the thickness of the fish. Transfer the packets to a plate, remove the ties and open the papers. Season with salt and pepper to taste and serve immediately.
To make a Canadian flag, prepare a bed of mashed potatoes or rice on a rectangular plate. Place two even slices of salmon on either side. Cut a maple leaf shape out of another piece of salmon and place in the middle. Enjoy!
Alternatively, if you don’t want to use cedar papers, you can simply pan-roast the salmon to your liking. Heat up a non-stick pan over medium high heat and fry, flipping once. A minute before ready to serve, add the glaze to the pan.