Saumon a L'erable

Maple Syrup Salmon

Mimi interviewed by Samuel Renaud

Mimi.m4a

My grandma, Mimi, invented this recipe around three years ago. She made this because she did not like salmon all of her life, but her boyfriend did. The addition of maple syrup made her change her opinion about salmon. Instead of the salty flavor that she did not like, she now has a sweet flavor that she loves. She likes it so much that she makes the salmon once every two weeks!

Step 1

  • if there is skin on the salmon, grate it off (easier to do when salmon is frozen)

  • chop up the carrots and add them to a medium size bowl

  • chop up the potatoes (bigger then the carrots since it takes less time to cook) and add them to the bowl on top of the carrots

  • chop up the onion and add it on top of the potatoes

Step 2

  • add the cream first

  • then add the maple syrup

  • then add the beer

  • make sure that it does not fill up above the salmon

Step 3

  • add the cumin (does not matter what kind) on top of the salmon

  • add the popcorn salt(something close to it if you cannot find any) on top of the salmon

  • add pepper until the entire dish changes a shade of color (a lot)

Step 4

  • preheat oven to 350-375 (depending on how strong your oven is)

  • cover entire dish in aluminum foil

  • cook for 35-40 minutes

  • check if carrots and potatoes are fully cooked

  • turn the oven off

  • leave in the oven (while off) for ten minutes

Step 5

  • add maple syrup if you have a sweet tooth

  • if you don't like the taste of fish you will like this meal if you add more maple syrup

  • wait 5 minutes before serving

  • make sure you add the sauce to your dish (its delicious)

Step 6

Enjoy your meal with a side dish of rice if you'd like!!!

Saumon a l'erable (3 filet)

  • 3 carrots

  • 2 potatoes

  • 1/2 onions

  • 2 Tbs maple syrup on each filet (or more depending on what you like)

  • 1/4 cup beer

  • 1/4 cup cooking cream (15%)

  • 1/4 cup water

  • 1/2 Tbs cumin on each filet

  • 1/2 Tbs popcorn salt on each filet

  • 1 Tbs pepper on each filet + more on the outside on the vegetables

If you have any questions about this recipe please contact Samuel Renaud

@ srenaud.trinitypawling.org

@ 845-392-5489 (preferred)