Salmon confit with maple syrup from Myriam

It's a new Mademoiselle Germaine and we already love it! And in addition, she makes us discover her recipe for salmon confit with maple, served with asparagus, pistachios and mashed edamame. We already feel somewhere between Japan and Quebec!

The recipe video is on Madame Germaine's YouTube channel. Take the opportunity to subscribe!


For 1 person

1 salmon fillet

1 tbsp. tbsp salt

1 tbsp. brown sugar

2 tbsp. maple syrup

2 tbsp. tbsp olive oil

5 asparagus

2 tbsp. butter

2 tbsp. pistachios, roasted

Mashed edamame:

1/2 cup edamame*, cooked

2 tbsp. butter

2 tbsp. tbsp cream or milk

Salt and pepper


In a small bowl, combine the brown sugar and salt.

In an ovenproof dish (ex.: pyrex), put the piece of salmon. Coat the flesh with the salt-brown sugar mixture. Put in the fridge for at least 45 minutes.

Meanwhile, prepare the edamame purée. Mix all the ingredients together in a food processor (or blender) until you get a nice smooth texture, like mashed potatoes. Set aside.

Once the salmon brining time is complete, preheat your oven to 250F. Then rinse the salmon well. Rinse your dish too, put the salmon back in it, and add the syrup and oil to the salmon. There must be enough liquid for it to flow away.

Every 5 minutes, take out your salmon and baste it well with the liquid in the baking dish. It will be ready when it has lost its dark color, is a nice pink and has a flaky texture (which flakes with a fork).

Cut the asparagus into 1” pieces. In a skillet over medium heat, sauté the asparagus in the butter until cooked but still crispy. Add the pistachios.

Serve as you assemble your plate: edamame purée, salmon confit on top, asparagus and pistachios around.

Bon appetit and thank you Myriam for sharing this!


*Edamame can be found frozen at the grocery store. They are actually immature soybeans! Super healthy!

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