Maple teriyaki salmon with lime and fennel & radish salad from Christian Bégin Recipe

SALMON :

• Use a fork to beat all ingredients except the salmon and lime zest in a small bowl.
• Place salmon, flesh-side down, in a sealable dish and add marinade.
• Marinate salmon for 3 or 4 hours in fridge, or longer for maximum flavour.

IN THE OVEN :

• Preheat the oven to 200°C (400°F).
• In an oven-proof skillet, heat 15 mL (1 tbsp.) peanut oil over high heat and grill salmon pieces, skin-side down, for about 2 minutes.
• Add remaining marinade, season with salt and pepper, and bake in oven for 8 to 10 minutes or until internal temperature reaches 63°C (145°F).
• Sprinkle with lime zest and serve.

ON THE BARBECUE :

• Preheat barbecue to high.
• Place each piece of salmon onto a piece of foil wrap, add marinade, season with salt and pepper, and close to form a packet.
• Reduce barbecue heat to medium-high and cook for 8 minutes or until salmon reaches an internal temperature of 63°C (145ºF).
• Open foil packets to let steam escape.
• Sprinkle with lime zest and serve.

SALAD :

• Place all ingredients in a salad bowl, toss, and serve.
• Serve salmon with the salad and white rice or Israeli couscous.