Recipe Ideas

Merry Maple Salmon

1 month ago, 4 min read

Merry Maple Salmon

Delight guests with this festive and flavour-packed fish dish. Our Merry Maple Salmon pairs succulent, oven-roasted salmon with crispy golden potato cubes and tender Brussels sprouts. A vibrant cranberry and maple glaze brings seasonal sweetness and depth, perfectly balancing the rich fish and earthy veg. Ideal for winter menus or special occasion dining.

Recipe created exclusively for Chefs’ Selections by Chloe Quinlan, MasterChef quarter-finalist.

Seasonal Speciality: This dish captures the essence of festive dining with its perfect balance of sweet maple glaze, seasonal vegetables, and premium salmon—ideal for special occasions and winter celebrations.

Ingredients

For the Marinade:

1 tbspOlive Oil

2 tbspMaple Syrup

1 tspChefs’ Selections Garlic Purée

Zest & juice½ large Orange

1 tspChefs’ Selections Dried Oregano

1 tbspCranberry Sauce

½ tspChefs’ Selections Cracked Black Pepper

⅓ tspChefs’ Selections Cooking Salt

SplashChefs’ Selections White Wine Vinegar

2 portionsChefs’ Selections IVP Salmon Portions (170-190g)

For the Accompaniments:

2Maris Piper Potatoes (cut into 2cm cubes)

3 tbspOlive Oil (divided)

1 tspChefs’ Selections Dried Mixed Herbs

PinchesChefs’ Selections Cracked Black Pepper

PinchesChefs’ Selections Salt

8Brussels sprouts (sliced in half)

2Shallots (peeled & cut in half)

30gChefs’ Selections Walnut Halves (roughly chopped)

1 tbspChefs’ Selections Squeezy Honey

1 tbspFresh Parsley (roughly chopped)

2 tbspCrème Fraîche

Method

Start by mixing all marinade ingredients in a bowl before pouring 2/3 over the salmon, covering and setting aside in the fridge for 1-24 hours.
Keep the remaining marinade aside to serve.

Onto the roasts – pre-heat the oven to 220°C/200°C fan/gas 7.
Tip the potato cubes into a large pan of cold water, bring to the boil over a high heat, then immediately drain and leave to steam-dry for a few minutes in a colander.

Lay onto a baking tray, drizzle with 1tbsp olive oil, dried mixed herbs, pinch of cracked black pepper and salt and use your hands to mix so evenly coated before spreading into a single layer.
Place in the oven for 30 minutes ensuring to flip half-way through.

Meanwhile, lay Brussels sprouts and shallots on a baking tray, drizzle with a tbsp of olive oil and season with a pinch of salt and pepper.
When the potatoes have 20 minutes left, place in the oven to roast.

When your accompaniments have 15 mins left, place your marinated salmon on a lined baking tray and place in the oven for 12-15 mins until cooked through.

Meanwhile, mix a tbsp of olive oil with a tbsp of honey, add to a pan over a medium heat, add the walnuts and fry for 3-5 mins until evenly coated, sticky and starting to colour.
Remove all veg accompaniments from the oven.

To serve, split the shallots, Brussels sprouts and potatoes across two plates, top each with a salmon fillet followed by a scatter of walnuts, sprinkle of fresh parsley and a dollop of crème fraîche.
Pour any remaining salmon marinade over the salmon and serve.

Marinate the salmon for at least 1 hour for best flavour, but overnight marination will create an even richer taste. Ensure the salmon reaches an internal temperature of 63°C for perfect doneness.

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