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NEW BRUNSWICK
sweet potato (save the skins!) and cut in half a handful of Brussel sprouts. Toss the vegetables with a bit of oil and salt. Cook on a hot baking sheet in 450°F (230°C) oven until they start to soften and turn colour on their corners (12-15 minutes). Fry potato skins in oil until crisp. Now for the glaze: 1 ½ tbsp/25 mL honey ¼ cup/50 mL apricot preserves 2 tsp/10 mL grainy Dijon 2 tsp/10 mL soy sauce 2 tsp/10 mL lime juice ½ tsp/2 mL minced garlic ¼ tsp/1 mL chili flakes Mix altogether, bring to a boil then simmer until it coats the back of a spoon. To serve: place vegetables on your plate, top with salmon, then pour glaze over fish. Top with crispy skins. There you have it. Several ways to turn out salmon from those-in-the-know.
CHEF RYAN WATSON
will be crisp. Another fan of salmon is executive chef Ryan Watson who’s heading up the new STMR.36 restaurant at Delta Hotels Fredericton. Chef Ryan says, “Salmon is so versatile and there are many ways to prepare it: baked, poached, smoked, grilled, skin on, skin off. It’s great for lunch or dinner and is very rich in healthy fats and Omega 3s. Good for heart health!” One of the most popular menu items this season is his Apricot Chili Glaze Salmon. To prepare this dish, put 4-5 slits in the skin of a portion of salmon and give it a generous coating of salt. Then place in a very hot pan with a little oil, searing the fish until it cooks halfway through. Flip, adding a knob of butter and baste the salmon for a minute or two. “I prefer salmon cooked to about 125-130F,” Ryan says. “There is nothing worse than overcooked, dry salmon!” Serve with roasted sweet potatoes, roasted brussel sprouts and crispy potato skins prepared this way: peel and cube a
