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Recipe

Maple butter glazed salmon & fir

 

 

  • Salmon fillet
  • Sigewigus Maple Butter
  • 3 or 4 small fir branches (approximately 15 cm long)
The return of salmon to the rivers heralds the arrival of spring. It is one of the essential resources that ensured the survival of the Mi'gmaq. Present in the territory's rivers since time immemorial, salmon provided an abundant and nutritious food source, indispensable for surviving the seasons. Harvesting them, guided by natural cycles, was an integral part of the Mi'gmaq way of life; fishing techniques, preservation practices, and seasonal migrations were deeply intertwined with this vital fish. Salmon rivers are strategic locations for establishing camps and villages.

 

 

  • Place the salmon fillet on parchment paper, with the fish skin facing down, on a baking sheet (or BBQ, as appropriate).
  • Brush the salmon fillet with maple butter and let it marinate for about 10 to 15 minutes. Heat the oven or BBQ to 325°F.
  • Place the salmon in the center of the hot oven (in the hot BBQ, not over a burner) to cook the fillet for 7 to 10 minutes to obtain a fish that is not completely cooked.
  • Remove the baking sheet, rinse the fir branches under cold running water, place them around the fish (be especially careful on the BBQ; position the branches close to the fish to protect it from the flames), and return it to the oven to finish cooking for about 5 minutes. Avoid overcooking, as the cooking process continues after removal from the oven.