Maple Glazed Salmon with Arugula and Roasted Corn (Food and Wine Festival)

By ArmySister

from Epcot Food and Wine Festival, Canada

Ingredients

• 8 salmon filets, 4 ounces each with skin on one side
• 1/4 cup canola oil
• Honey Maple Glaze
• 1 cup pure maple syrup
• 1 tablespoon orange blossom honey
• 2 tablespoons light brown sugar
• Garnish
• 2 cups trimmed and washed arugula
• 2 tablespoons extra virgin olive oil
• 1/2 cup "Sweet and Salted" walnuts*
• 1 cup fresh corn kernels, roasted
• salt and freshly ground pepper to taste

Details

Servings 4

Preparation

Step 1

Preheat the broiler. Rub the salmon pieces with half of the canola oil. Season both sides of the salmon with salt and pepper. Set aside.
Meanwhile, combine all ingredients for the Honey Maple Glaze in a small saucepan and cook over low heat, just long enough to heat through all the ingredients and for the sugar to melt. Set aside and keep warm.
In a heavy bottomed frying pan, large enough to accommodate the salmon pieces in one layer, heat remaining canola oil under the broiler. Once the oil begins to smoke, carefully place the salmon pieces in the pan, skin side down. Cook salmon until golden brown on top, while remaining moist inside, about 8 minutes.
While salmon is cooking, toss the arugula with the roasted corn, olive oil and a pinch of salt and pepper. Divide the mixture among 4 dinner plates.
When salmon is done, place 2 pieces on each mound of arugula, drizzle with Maple Glaze and sprinkle with walnuts. Serve the remaining glaze in a sauce boat.
*available in specialty shops.