DCL Recipe - help!

[FantasticDisFamily]

Hi all,

My DS turned 16 today! and we are having a family dinner for him Sunday. He has requested salmon - ok, I can do that...but here is the help I need, he would like it prepared as close to the maple glazed salmon on the cruise line as possible. I believe this was served at Animators Palate.

Anyone have this recipe? I'm going to post on the cruise board to just in case someone there has it.

Thanks!
Deb

 

[piratesmate]

Congrats to you & your son! I'll bet you feel better today than you did 16 years ago, though!

I don't nave the recipe you're looking for - and have to say I don't think I've ever seen it either. However, here's one from Wilderness Lodge that calls for maple syrup.

Cedar Plank Salmon
from Artist Point, Disney's Wilderness Lodge
1 ea Red Cedar Plank
16 oz Wild Kink Salmon Filet
2 oz Walnut Oil
2 oz Maple Syrup mixed with 2 oz. Whiskey
6 sprigs Herbs (Rosemary, Thyme)
Heat cedar board for 15 minutes at 400 degrees. Brush board with walnut oil. Place salmon on board, place herb on top. Drizzle with maple syrup mixture. Cook in oven at 400 degrees for 20-25 minutes.

Here's a Maple Garlic Sauce you might be able to do something with.

MAPLE GARLIC SAUCE
Whispering Canyon Cafe

5 oz soy sauce
10 oz maple syrup
2 oz molasses
3 oz cider vinegar
2 oz brown sugar
½ oz ginger, ground
1 oz ginger, minced, fresh
1 oz water
1 oz rice wine (opt)
1 – 2 oz cornstarch

Combine all ingredients, except cornstarch in sauce pan. Bring to a boil, reduce heat & simmer 30 min. Form paste with cornstarch & cold water; add until desired thickness is reached, using up to 2 oz cornstarch if needed. Keep refrigerated.

 

[Margie J]

You might like this recipe also. It's from the 2001 Food & Wine Festival. It was fantastic.


Maple Glazed Salmon with Wildrice & Cranberry Medley
Canada

4 pieces salmon fillets, 6 oz each
Kosher salt and black pepper to taste
2 1/8 T. canola oil
1 C. maple syrup
1 T. brown sugar
1 dash Kosher salt
8 each peppercorns, whole
1/2 T. honey

Combine maple syrup, honey, brown sugar, pepper and a dash of Kosher salt to make maple glaze. Mix well. Heat until all sugars melt, then cool.

Sear the salmon in a hot saute pan using the canola oil and cook until medium. When the salmon is done cooking, drain the excess fat from the pan and add 1 ounce of maple glaze per piece of salmon. Allow glaze to heat up and serve with wild rice and cranberry medley.


Wild Rice & Cranberry Medley

1/2 C. wild rice
1 1/2 C. chicken stock or water
Kosher salt and pepper to taste

1/2 C. barley
2 C. chicken stock or water
Kosher salt and pepper to taste

1/4 C. chicken stock or water
1/4 C. dried cranberries
1/4 C. cranberry juice
2 T. butter
Kosher salt and white pepper to taste

Bring the first chicken stock to a boil and add the wild rice, salt and pepper. Bring to a boil and then bake in a 350 degree F oven for 45-50 minutes. Remove from oven and cool.

At the same time in a separate pot, follow the same procedure for the barley.

Heat the chicken stock and cranberry juice. Add the cooled grains and dried cranberries. Stir until the liquid has been 95% absorbed and add the butter and cooked rice.

 

[piratesmate]

I forgot to check my folders from the Food & Wine Festivals! Thanks, Margie J. I have this one (looks different) from the 2002 F&W Festival.

Maple Glazed Salmon
Canada
Candied Pecans:
2 oz pecans, shelled, pieces
2 tsp whole butter, unsalted
1 Tbl apple juice
½ Tbl turbinado sugar (sugar in the raw)
pinch kosher salt

Salmon:
3 oz salmon, 8 pieces - scales removed, skin on
2 fl oz canola oil
6 oz cleaned watercress
2 tsp extra virgin olive oil
2 oz candied pecans
8 fl oz maple glaze
kosher salt
black pepper

Maple Glaze:
7 fl oz. maple syrup, pure
1 tblsp. honey, orange blossom
2 tblsp. brown sugar, light
pinch kosher salt
pinch black pepper, fresh ground

Method of Preparation for Pecans:
Heat butter in a small saucepan over a medium high heat, until it just starts brown. Immediately add pecans stirring continuously. Stir 5-7 minutes until pecans are toasted. Once pecans have toasted add apple juice stirring constantly. When nearly all the apple juice has reduced add the sugar and keep stirring until the pecans have been well coated, take caution not to burn the sugar. Once pecans are well coated, turn out on to a cooling tray are all spaced apart to even cool. Allow pecans to completely cool in a low humidity environment. Reserve for salmon.

Method of Preparation for Glaze:
Combine all ingredients in small saucepan and heat over low heat. Heat just long enough to incorporate all ingredients and for sugar to liquefy. Remove from heat and reserve warm for salmon. Maple Glazed Salmon.

Method of Preparation for Salmon:
Pre-heat oven to 425 degrees. Place watercress in lightly iced water, to rinse and refresh. Remove from iced water and completely dry in salad spinner or between paper towels, set aside. Remove any moisture from the salmon pieces by lightly using one fourth of the canola oil. Season both sides of the salmon with kosher salt and pepper. Heat reaming 1.5 ounces canola oil in large heavy bottomed non-stick frying pan, large enough to accommodate salmon pieces without over crowding, over medium high heat. Ensure that oil is evenly coating bottom of frying pan. Once the oil has just began to smoke carefully place the salmon pieces in the pan, skin side down, and lower heat to medium. Cook salmon on skin side until skin is evenly golden brown, turn salmon over and repeat. Remove salmon from pan and blot on paper towels to remove any oil or fat. Transfer salmon to baking pan with raised sides, and drizzle each piece with half of the maple glaze, place in oven and bake until desired doneness, time will vary depending on the thickness of salmon, average 5-10 minutes. While salmon is baking toss watercress with olive oil and a pinch of salt and pepper. Arrange watercress on four plates. When salmon is done place two pieces on each mound of watercress, drizzle with maple glazed and sprinkle with pecans.