recipe book

Published: 4 years ago

Pan-roasted Maple Syrup Salmon


2 ripe Tomatoes Chopped

2 tbsp Chopped Basil

2 tbsp Chopped Parsley

1/2 cup of Balsamic Vinegar

1/2 cup of Maple Syrup

1 tbsp sesame oil

4 Salmon Fillets


In a bowl combine 1 tbsp basil,  1/2 cup of balsamic Vinegar, 1/2 cup of maple syrup, and sesame oil in a bowl.  add pinch of salt and pepper for taste.

Place the Salmon in the bowl and have it coated in the marinated for at least 30 min.

On a Non-stick pan put a little bit of olive oil and place the pan on high heat. Cook the salmon skin side down (we won’t be flipping it).  Cook the salmon skin side down and reduce the heat to medium – low heat.  Place the tomatoes in the left over marinade and then put the tomatoes in the non-stick pan along with the salmon. Cover the pan and cook for another five min until the salmon is opaque.



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