Recipe inspired by the Imperial Sotolon beer, a creation by François Chartier and partner in crime Stéphane Modat (chef at Fairmont Château Frontenac restaurants). Photo credit: Stéphane Modat, © All rights reserved 2009.
As suggested in our Glazed chick (Poussin laqué) recipe (find it in the book Les Recettes de Papilles et Molécules – Taste bud and Molecules Recipes), the glaze in this salmon recipe was inspired by the ingredients of the aromatic (molecular) signature of sotolon, the dominant volatile component, amongst others, in soya sauce and balsamic vinegar, as well as in maple syrup – and in our Imperial Sotolon beer. You can easily transform this glaze by changing one of the two ingredients, or by using other ingredients from the same family, like our beer, a beef broth, some Madeira, molasses, or maple syrup.
- 150 g salmon steak
- 50 mL (1/4 cup) gluten-free soya sauce
- 50 mL (1/4 cup) balsamic vinegar
- 2 tsp. brown sugar
- Prepare the glaze: in a frying pan, combine soya sauce, balsamic vinegar and brown sugar. Bring to boil and reduce the liquid by half.
- Remove the skin from the salmon using a supple knife. Set aside on a plate.
- Once you’ve reduced the glaze, turn off the heat and place the *salmon in the pan.
*Note: as with any fish recipe, it’s important to cook the fish very slowly using low temperature, to preserve its tenderness and pink color.
- Cover the pan and let the salmon cook on the residual heat, off the stove, turning it over every 5 minutes.
- After about 15 minutes (depending on the thickness of the piece), uncover the pan.
- Before serving, glaze the salmon using a spoon and put into the oven for a blast of heat.
- Ideally, serve with wild rice.