Saturday, October 23, 2010

Monday, Oct 11th - Canadian Thanks Giving - Maple Dijon Glazed Salmon and Spiced Roasted Root Vegetables

Canadian Thanks Giving
I normally eat 'Thanksgiving-style' for a good several days around Canadian Thanksgiving.  Sweet Potatoes, Squash, Brussel Sprouts and Chestnuts go on sale everywhere. Pumpkin are everywhere.  It's wonderous.  when we were in Spain, my French flatmate would moan about the dearth of Pumpkin. Even when we could find it, you would almost never find whole Pumpkin.  In the markets or supermarkets, you'd only see cleaned, slices wrapped in plastic on styrofoam trays.  When we could get our hands on it, we'd make soups, curries and Tajines as long as it was available.  Mmmmm C's Tagines were awesome.

After an exhausting weekend of cleaning and Open Houses, D jumped up and made us a yummo west coast inspired Canadian TG meal.  On the side of the Maple Dijon Glazed Salmon and Roasted Vegetables, we made a herbed White Polenta.  I had originally, bought it to make an African Bap and we'd run out of yellow Cornmeal.  The texture was a tad grainier but with the butter and cream, it was just as delicious.  But for me, the Root Veg were the stars!

Spiced Roasted Root Vegetables

2 lbs mixed Root Vegetables cut into fingers (We used Acorn Squash, Butternut Squash and Sweet Potato)
1 Red Onion (size of a baseball), sliced into wedges
4 T Olive Oil
1 t Cumin
1 t Cinnamon
1 t Ground Coriander seeds
1 t Paprika
1 t Curry Powder
Salt and Fresh Ground Black Pepper

Preheat oven to 450F with a rack in the bottom third level.

Mix all the Spices in a small bowl.  In a large bowl, toss the Vegetables in the Olive Oil until evenly coated.  It is best to use your hands. Use kitchen gloves if you prefer.  Sprinkle the Spice Mixture over the Vegetables and toss thoroughly again. 

Line a large, sturdy baking sheet with a lip, with Parchment Paper.  Spread out the Vegetable mixture into a flat a layer as possible.  If you prefer, use two sheet pans, but rotate and switch racks half way through.  Toss them once half way through, either way.  Bake for 45 minutes. 

They were SOOOOOO GOOD! 

Maple Dijon Glazed Salmon Filets

125-150g Wild Sockeye Salmon filets per portion
3 T Maple Syrup
1 1/2 T Brown Sugar
2 T Dijon Mustard (you could use English Mustard, i.e. Keens but not Yellow hotdog mustard)
2 sprigs fresh Thyme
1 T Olive Oil

While the Root Vegetables are baking start the fish.  Mix the Sauce ingredients together.  Place the cleaned filets in a shallow oven proof baking dish.  Pour the sauce over the fish and let sit for15 minutes

After the Root Vegetables are pretty much done, turn the oven down to 350 F. You can put the fish in the top third rack or as close to the middle as you can manage without touching the Roasting Veg.

Bake for 10-20 minutes.  D likes it a bit Ruby in the middle and I like it a bit more well done but not over done.  Test with a fork to see doness as you prefer.  Soooo Yummo!  The combo of the Mustard and the Maple are so great and were wonderful with the vegetables. 

Serve with a dollop of Polenta.  I have several Polenta recipes listed.  Search on the side :^D

5 Leave a / Read COMMENTs:

Kate said...

My hubby's goal this year is to eat some cooked salmon and hopefully find a recipe he really likes - or two or three - since I could eat the stuff weekly. I saw the title of this and decided this will be our next salmon recipe to try. He LOVES mustard so maybe, just maybe, that addition will make the salmon something he'll like. fingers and toes crossed! Kate @ kateiscooking

Torviewtoronto said...

flavourful delicious

Chefs Resources said...

The seasonings on your roasted root veg sound wonderful. And being your neighbor from Washington State I love sockeye salmon. Of the Pacific Northwest salmons it is my favorite. I'll have to try your recipe, I like the idea of a maple-mustard glaze.

Me said...

Haha, your husband prolly feels about Salmon the way I do about...well most meat. The sauce is great. I hope he loves it. Salmon is sooooo gud for you.
The Roast Veg were awesome. I could eat them everyday... well, I could eat sweetpotatoes everyday, anyway :)

~Lisa~ said...

This dish sounds like something I would really enjoy. Your vegetable dish and the salmon would be a hit in our house.