- 250 ml (1 cup) maple syrup
- Juice of 2 limes
- 15 ml (1 tbsp) Dijon mustard
- 5 ml (1 tsp) tarragon
- 2 ml (1/2 tsp) ground coriander
- 2 ml (1/2 tsp) freshly ground black pepper
- 100 ml (7 tbsp) whisky
- 15 ml (1 tbsp) vegetable oil
- 15 ml (1 tbsp) butter
- 4 thick salmon fillets, without the skin, about 200 g (7 oz) each
- Salt and freshly ground black pepper
- In a saucepan, mix together all the sauce ingredients but the whisky.
- Bring to a boil over medium-high heat.
- Reduce at a rolling boil for about 20 minutes, until syrupy.
- Add 30 ml (2 tbsp) of whisky and remove from the heat.
- Set aside.
- In a skillet, heat the oil and butter over medium-high heat.
- Season the salmon with salt and pepper.
- Sear for about 1 minute on each side.
- Remove from the heat and set aside.
- Wash and dry the skillet.
- Add the sauce and heat it over medium-high heat.
- As soon as it boils, add the salmon fillets, skin side down.
- Cook for about 3 minutes (for rare doneness), moistening with some sauce constantly.
- Add the rest of the whisky and flambé.
- Serve with green asparagus and herbed rice.