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Salmon Cutlets Marinated with Fir Buds and Cranberry Sauce

  • Preparation:
    15 minutes
  • Cooking:
    none
  • Servings:
    4
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Stéphane Modat
Stéphane Modat Chef of Restaurants Fairmont - Chateau Frontenac

Ingredients

Salmon cutlets

  • 1/4 cup (60 ml) Quebec-made gin
  • 1 tablespoon (15 ml) summer honey
  • 2 tablespoons (30 ml) fresh spruce buds
  • 1 lime
  • 1 lb (450 g) skinless salmon
  • Salt

Cranberry sauce

  • 1 cup (250 ml) fresh or frozen cranberries
  • 1/3 cup (85 ml) sugar
  • 1 tablespoon (15 ml) water

Preparation

Salmon cutlets

  1. In a bowl, mix the gin with the honey, the roughly chopped fir buds and add the lime juice.
  2. Slice the salmon into sashimi (small cutlets).
  3. Add the salmon to the marinade, salt and marinate in the refrigerator for 30 minutes.

Cranberry compote

  1. In a saucepan, bring to the boil all the ingredients of the compote and cook stirring for 5 minutes.
  2. Cool for 30 minutes before serving.

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