In yesterday's Chef Chat, we learned that Andrew Ashmore, executive chef of Scottsdale's Modern Steak, has an affinity for beef. For this recipe, though, he decided to share a non-steak favorite, Maple Bacon Glazed Salmon.
The dish is a great fall/winter meal, with a mix of sweet and savory tastes--great comfort food. Ashmore cautions not to overcook the fish (keep it at a nice medium), and the rest is simple to make at home. Here's how to make it:
Maple Bacon Glazed Salmon
1 pound diced bacon
8 ounces sherry vinegar
8 ounces maple syrup
4 ounces white onion
Render bacon in a heavy bottomed pan. Drain off the fat. Add the onions and caramelize. Add the sherry vinegar and reduce by half. Add the maple syrup and reduce to a syrup. Strain and reserve.
For the sweet potato: Peel and medium dice 2 sweet potatoes. Roast in a 375 degree oven until caramelized. Cool and reserve at room temperature.
For the salmon: Sear 4 8-ounce filets of salmon in a hot saute pan in a small amount of oil. Place some of the sweet potatoes on the bottom of the plate. Place the salmon on top of the potatoes. Spoon a generous amount of the maple-bacon glaze over the salmon. Garnish with sauteed brussels petals and thyme leaves.