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The Globe and Mail

Salmon with maple syrup confit: Homegrown fare at its finest

Servings: 6

Ingredients

2 tablespoons maple syrup

4 tablespoons olive oil

1 2-pound salmon fillet,

skin on, deboned

1 cup white sugar

1 cup salt

Method

Preheat oven to 230 F. Combine salt and sugar in a medium-sized bowl. Place salmon fillet in a baking dish and cover with salt and sugar mixture. Place in refrigerator for 45 minutes. Remove fish from refrigerator, rinse and pat dry with paper towel. Place salmon back in washed baking dish and cover with olive oil and maple syrup. Marinate at room temperature for 45 minutes. Place salmon in oven for 12 to 20 minutes. Check the readiness of the fish by peeling the skin away from the fillet.

Chef Normand Laprise is co-owner of Toqué! in Montreal.

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